Pakistani Dhal
From: bonez

Vegan Indian gourmet. Vegetable stock can be used for added flavor.

SERVES 4 -6

• 1 cup dried red lentils
• 3 cups water
• 1 diced onion
• 2-3 garlic cloves, diced (or crushed)
• 1/2 gingerroot, peeled and chopped
• 1/2 (14 1/2 ounce) can chopped tomatoes
• 2 teaspoons curry powder
• 1/4 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2-3 tablespoons cooking oil
• salt and pepper

Heat water in pot until boiling.

Add lentils and boil for one minute.

Reduce heat to a simmer.

Simmer lentils until they resemble a thick paste.

While lentils are simmering, heat oil in frying pan.

Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.

Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.

Serve as is or over basmati rice.