Recipe - Lentil Dal

1 cup Chopped onion
1 tablespoon Minced peeled fresh ginger
1 teaspoon Cumin seeds
One half teaspoon Crushed red pepper
1 teaspoon Ground turmeric
4 Garlic cloves; minced
2 cup Chopped cauliflower florets
2 cup Chopped tomato
2 One half cup Water
1 cup Dried lentils
2 tablespoon Fresh lime juice
1 tablespoon Minced fresh cilantro
Three fourths teaspoon Salt
6 cup Hot cooked basmati or long
grain rice

I got this recipe from the recent issue of "Cooking Light" I modified it,
of course.

1. Heat a large saucepan (nonstick or with Pam or broth) over mediumhigh
heat. Add onion and next 5 ingredients (onion through garlic); saute 2
minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and
lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until
lentils are tender. Stir in lime juice, cilantro, and salt. Serve with
rice.

My changes I used canned tomatoes, used broth instead of water, left out
the salt, and didn't use the rice. I think you could use curry powder
instead of the red pepper and turmeric.

Posted to fatfree digest by "Elizabeth J. Rowe" erowe02@emory.edu on Aug
31, 1998, converted by MM_Buster v2.0l.