Masoor dal recipe â?? No. 2 from the food-stamp challenge â?? after the jump.
2 cups red lentils, rinsed
6 cups water
1 tablespoon peeled and chopped ginger root
a scant quarter-teaspoon of turmeric
1 teaspoon salt
1 teaspoon ground red pepper
1 tomato, quartered
2.5 tablespoons canola oil
1 small onion, sliced thin
2 cloves garlic, minced
Combine the lentils, ginger, turmeric and water in a soup pot, bring to a boil, then let simmer for 15 to 20 minutes.
Add the salt, red pepper and tomato. Simmer for another 10 minutes and transfer to serving dish.
Heat the oil in a heavy skillet and sautÃ© the onion and garlic together until the onions are golden and soft. Pour onions, garlic and oil on the center of the dal just before serving. (This fried garnish is called a tarka in Indian cooking. If you prefer a low-fat â?? indeed, a no-fat dish, omit this step.)
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