Indian Dal is a really simple dish to make on a busy week night. If you serve it with Organic Basmati rice, the meal can be ready in 15-20 minutes! As always, I recommend that you serve a large salad FIRST, to control your portion of cooked food and insure you get several servings of greens and veggies with dinner.
This recipe makes 6-8 servings. I modified it from the Tadka Dal recipe on BellaOnline:
2 cups split red lentils, washed and drained
1 large onion, chopped thin
1 can of Muir Glen Roasted Crushed Tomatoes (I used the no salt version)
2-3 large garlic cloves, crushed
1 tbsp grated ginger
1/2 tsp turmeric
1/2 tsp Garam Masala
1/4 tsp red chili powder
1/2 tsp Ground Cumin
Salt and Pepper to taste
Juice of 1/2 fresh lemon
Freshly chopped Cilantro for garnish (optional and not pictured above)
In a large soup pot on high heat, add 4 cups of water along with the red lentils. Bring to a boil, cover, reduce the heat to simmer and let cook until the dal is tender but not mushy (12-15 minutes).
In a large, quality non stick saucepan on medium high heat, add the onions and dry saute until just softened. Add water or broth to keep from over browning. Add the ginger and garlic. Saute for a few more minutes and then add tomatoes. Cook for 2-3 minutes and then add turmeric, garam masala, cumin, and red chili powder. Mix well to combine all ingredients. After about another minute or so, carefully add the cooked masoor dal along with any cooking liquid. Add the lemon juice and simmer on low for 4-5 minutes until all ingredients are well combined. Top with fresh chopped cilantro.
Serve hot over Basmati Rice (white or brown).