I got this recipe from the recent issue of "Cooking Light" - I modified
it, of course.
Lentil Dal
1 c. chopped onion
1 Tbs. minced peeled fresh ginger
1 tsp. cumin seeds
1/2 tsp. crushed red pepper
1 tsp. ground turmeric
4 garlic cloves, minced
2 c. chopped cauliflower florets
2 c. chopped tomato
2 1/2 c. water
1 c. dried lentils
2 Tbs. fresh lime juice
1 Tbs. minced fresh cilantro
3/4 tsp. salt
6 cups hot cooked basmati or long grain rice
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high
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.
Elizabeth
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