Red lentils with tomato
( SERVES 4 )
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|1 cup||Red lentils, skinless masoor dal, washed and drained|
|2 cups||Chopped tomatoes|
|3||Garlic cloves, minced|
|1 tbsp||Fresh ginger, minced|
|1 tbsp||Ground coriander|
|1 tsp||Ground cumin|
|1 tsp||Cayenne pepper|
- Bring red lentils and 3 cups of water to a boil. Cook partially covered at a simmer for half an hour. Add salt and tomatoes and continue cooking for another 15-20 minutes, until done.
- Once the lentils are cooked, puree with an immersion blender, if desired, for a smoother consistency.
- Put oil in a wide, shallow pan over medium-high heat. Add chopped onion and cook until it starts to brown. Add ginger and garlic and cook for one minute. Add spices and cook for one more minute. Add a ladle of the lentils to the onion and spices mixture, and then pour everything into the lentils.
- Cook for 10 minutes more to blend all the flavours.