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Dal (Lentil Puree)
This Indian dal, or lentil dish, combines bright orange lentils with a masala (spice mixture) of mustard seed, fenugreek, and coriander. Serve with Indian naan (flatbread) or rice for a vegetarian meal. Use as a side dish with any meat or fish. Keep a lid handy while sautéing mustard seeds; they tend to pop.
 
Base SKU: 660
Cuisine: Indian
Prep Time: 30 Minutes
Cooking Time: 35 Minutes
Yield: 6 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Onion, medium, chopped
1 tablespoon(s) Garlic, finely minced
1 teaspoon(s) Mustard seeds
1/2 teaspoon(s) Coriander, ground
to taste Black pepper
1/4 teaspoon(s) Crushed red pepper
1 cup(s) Tomatoes, canned, chopped
Fresh cilantro leaves, to garnish

Instructions:
1. Rinse lentils and soak for 20 minutes; drain thoroughly and reserve.
2. In a large pot, melt ghee. Add onion, garlic, and mustard seeds. Sauté for a couple of minutes, until the seeds begin to pop.
3. Add the cumin, fenugreek, coriander, turmeric, black pepper, and crushed red pepper, and continue to sauté, stirring, for a few more minutes.
4. Add tomatoes, drained lentils, and enough water to cover.
5. Simmer uncovered for about 30 minutes, until lentils are tender. Stir in lime juice and garnish with cilantro leaves. Season to taste.
6. Serve with rice.
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