Puree of Lentils with Garlic & Cumin

Puree of Lentils with Garlic & Cumin

Puree of Lentils with Garlic & Cumin
This Indian side dish goes by the name of Dal. Perfectly seasoned, it should be served over rice or as a sauce for dipping breads. A puree that's a pure delight.
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Makes:
5 servings

Ingredients
1 1/4 cups dried pink or yellow lentils
1/2 tsp. ground turmeric
4 cups water
1 cup chopped plum tomato
1 tsp. salt
1 tbsp. vegetable oil
1 1/2 tsp. cumin seeds
4 garlic cloves, sliced
1/4 tsp. ground red pepper
1/3 cup minced fresh cilantro, divided
1 tbsp. fresh lemon juice

Methods/steps
Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm. Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tbsp. cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

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