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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup, chopped | Onion, chopped (minced) | 2 | tablespoons | oil, canola | 1 | medium whole (2-3/5\" dia) | Tomatoes, diced | 1 | teaspoon | fresh ginger, minced | 1 | teaspoon | garlic minced | 1 | cup | red lentils (dry) | 2 | cup (8 fl oz) | water | 1/2 | teaspoon | turmeric, ground | 1/4 | teaspoon | black pepper | 1/3 | teaspoon | cayenne pepper, ground | 1/2 | medium (2-1/2\" dia) | Onion, sliced thin | 2 | tablespoon | butter |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil and sautee the minced onion in the oil until soft. | | 2 | Add the tomatoes and continue cooking until they are soft. | | 3 | Add the garlic and ginger. | | 4 | Rinse the lentils and remove any rocks or hulls. Drain and add to the sauteed mixture. | | 5 | Add 2 cups water. Add spices. Raise heat just to boiling and lower to a simmer for 12-15 minutes until soft and the lentils are indistinguishable. | | 6 | In the meantime, sautee the thinly sliced onions in the butter. Drain/remove from the butter when they are crispy and brown, but not burned. | | 7 | Serve with white or brown rice, and low-fat or non-fat yogurt. Garnish with crispy onions (bungar). |
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