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Vegan-Toor
Dal
From: Judy Mingram
If you like Dal, you'll love this! It's very easy, quick and lowfat
too!
- 1 c red lentils
- 1 clove garlic
- 1/4 t cumin
- 1/4 t coriander
- 1/4 t turmeric
- 1/4 t cayenne (optional, does not make it very hot though)
- 1/4 t black mustard seet
- salt to taste
- 3 c water
- 1/2 t (or less) canola oil
Rinse lentils and bring to a boil in 3 cops water.
Reduce heat and cover.
Cook for 30-40 minutes until lentils are very soft, the consistency
of thick soup.
Add cumin, coriander, turmeric, salt and cayenne.
Allow to simmer uncovered while preparing garlic and mustard seeds.
In a small frypan, heat oil to med hi.
Mince garlic and saute in oil with mustard seeds until just beginning
to brown.
Add to dal and serve immediately.
For those of us in coastal California, this is very easy and tastes
great with frozen fatfree Indian rice at Trader Joe's.
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