Easy Masoor Daal (Indian Lentils)
Try this simple dish made with heart-healthy lentils, onions, ginger, garlic and spices.
Mix the following:
- One large onion ( Vidalia if possible), diced
- 2 cloves garlic, minced
- A one-inch cube of ginger, minced
Place one cup of lentils in enough water to cover them. Set aside.
Melt 1 tsp. butter in non-stick pan. Add 1 tsp olive oil.
At medium to medium high heat, sauté the garlic, onions and ginger with:
- 1 tbsp curry powder
- 1 tsp cumin powder
- ½ to 1 tsp chile powder
- ¼ to ½ tsp ground cinnamon
- Salt and pepper to taste
- OPTIONAL (if you really love the Indian spices): ¼ to ½ tsp garam masala
Sauté until the onions are becoming translucent and the spices very fragrant. Add the lentils and the water they were soaking in to the onions. Add enough water to cover all ingredients; bring to a boil, then reduce to simmer and cover. Simmer, stirring occasionally, until lentils are tender (30-45 minutes at 9,600 feet). You may need to add more water occasionally.
Serve over rice, quinoa or barley. Top with plain, (unsweetened) nonfat yogurt if desired.
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