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dal 1 Cup Lentils
2 Large, Chopped Tomatoes
2 Cups Chopped Fresh Spinach
2 Carrots, Diced
salt To Taste
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoon Turmeric
1 Tablespoon Butter Or Oil
1 Teaspoon Cumin Seed
1 Small Red Onion, Finely Diced
1 Tablespoon Chopped Fresh Garlic
1 Tablespoon Chopped Fresh Ginger
1 Cup Chopped Fresh Cilantro place The Lentils, Tomatoes, Spinach, Carrots, Salt, Ground Cumin, Coriander And Turmeric In A Heavy Saucepan. Bring The Mixture To A Boil Over High Heat. Reduce The Heat To Medium, And Cook Until The Lentils Are Tender, About Fifteen To Twenty Minutes. in A Separate Pan, Heat The Butter, Add The Cumin Seed And Stir. Add The Red Onion, Garlic And Ginger And Stir-fry Until Golden Brown. Add The Onion Mixture To The Lentils And Bring All To A Quick Boil. Remove The Dal From The Heat, Sprinkle With Fresh Coriander And Serve. |
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