Ingredients (use vegan versions):
- 1 cup red lentils (Masoor Dahl)
- 1 cup tomato sauce
- 4 cloves garlic, chopped OR 2 tablespoons garlic paste
- 2 teaspoon curry powder
- 2 teaspoon ground cumin
- 4 tablespoon peanut oil
- 2 tablespoon lemon juice
- 2 teaspoon salt
Directions:
This recipe is quick and very simple. I made a double batch of it for
Thanksgiving and it was a big hit with carnivores and vegetarians
alike.
Heat the oil in the bottom of a pot (preferably non-stick). It is
important not to overheat peanut oil, as it may start to smoke. Add
your garlic and fry it until golden brown. Add curry and cumin. Add
tomato sauce to oil and allow to simmer for about 5 minutes. Add your
lentils and 2 1/2 cups of warm water. Cover and simmer for about 25
minutes.
When lentils have finished cooking, stir in salt and lemon juice to taste.
Optional: Substitute all or part of the water in this dish for
vegetable or mushroom broth.
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