Spicy Indian Dahl

Onions, fresh ginger, jalapenos and garlic fried in oil with mustard seeds are added to cooked red lentils in this soup seasoned with ground coriander, cumin and cilantro.

• Calories: 209 Calories

Ingredients

• 1 cup water
• salt to taste
• 2 tablespoons olive oil
• 3 jalapeno peppers, seeded and minced
• 3 onions, chopped
• 1 tablespoon ground cumin
• 1 cup red lentils
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons ginger root, minced
• 1 teaspoon mustard seed
• 4 tomatoes, chopped
• 1 tablespoon ground coriander seed

Recipe Instructions

Step 1

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)

Step 2

In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.

Step 3

Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.