Red lentil dal with cumin oil
1 cup(s), chopped
4 medium clove(s), minced and divided
1 cup(s), finely chopped
1 cup(s), red variety, rinsed and drained
¼ cup(s), chopped
Long grain cooked brown rice
2 cup(s), basmati-variety
- Coat a large saucepan with cooking spray and heat over medium heat. Add the onion and half of the garlic; cook until the onion just begins to soften, about 3 minutes. Add the tomatoes and turmeric; cook 2 minutes, stirring frequently. Add the lentils, salt, and 2 ½ cups water. Bring to a boil over medium-high heat. Partially cover, reduce heat, and simmer until thick, about 30 minutes. Spoon into a serving bowl.
- Heat the oil in a small skillet over medium-low heat. Add the cumin seeds and the remaining half of garlic; cook until the garlic is barely golden, about 2 minutes. Drizzle the oil over the lentil mixture and sprinkle with cilantro. Serve with rice.
- Serving size: ½ cup rice and about ¾ cup dal