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Monday, July 18, 2011

Spicy Red Lentil Dal

Indian food is one of those things that I can go weeks without thinking about, but then when I want some curry, I want it now.  Back when we lived in the big city, there was an awesome hole in the wall Indian restaurant on our block, but pickings are a little slim out here in horse country.  Fortunately, vegetarian dal such as this are very quick and easy to make.

Spicy Red Lentil Dal
canola oil
1 cup onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 cup red lentils
1 15 oz. can diced tomatoes
2 cups water
parsley
greek yogurt, for topping

In a large saute pan, heat the canola oil over medium heat.  Cook the onion and garlic for a few minutes, add in the spices and cook a couple minutes more.  Add in lentils, tomatoes and water.  Bring to a boil, reduce to low, and simmer with the lid on for about 20 minutes.  Serve with rice, top with parsley and greek yogurt.


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