Masoor Dahl in Tomato Sauce
4 tablespoons peanut oil
4 cloves garlic, chopped or 2 tablespoons garlic paste
2 teaspoons curry powder
2 teaspoons ground cumin
1 cup tomato sauce
1 cup red lentils
2 1/2 cups warm water or broth
2 tablespoons lemon juice
2 teaspoons salt
1. Heat the oil in the bottom of a pot (preferably non-stick). It is important not to overheat peanut oil, as it may start to smoke. Add your garlic and fry it until golden brown.
2. Add curry and cumin. Add tomato sauce to oil and allow to simmer for about 5 minutes. Add your lentils and warm liquid. Cover and simmer for about 25 minutes.
3. When lentils have finished cooking, stir in salt and lemon juice to taste.
This recipe is quick and very simple. I made a double batch of it for Thanksgiving and it was a big hit with carnivores and vegetarians alike.'
SO HOW'D IT GO?
This was A-MAZING!! SO good!! I didn't add the lemon juice, but it was still amazing!! Served it with some beni-imo sweet potatos and some toasted french bread (with olive oil). SUCH a great meal!! Will definitely make again . . . and again!
I don't know how it happened, but I accidently somehow got my picture of my muffins on your recipe. I'm so sorry!
hmm... this was a wierd one. the lentils needed to cook longer for me. the dish looked super good when i first started cooking it, but by the end all the sauce was gone and some flavorless lentils were left. maybe cook the lentils first and then add them to the tomato curry mixture. dissapointing ?? :/