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Submitted by: Courtney
1 c red lentils
1 clove garlic
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp turmeric
1/4 tsp cayenne (optional, does not make it very hot though)
1/4 tsp black mustard seed
salt to taste
3 c water
1/2 t (or less) canola oil–(you can leave this out…I always do and just add the spices right to the lentils)
Rinse lentils and bring to a boil in 3 cups water. Reduce heat and cover. Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.
Add cumin, coriander, turmeric, salt and cayenne. Allow to simmer uncovered while preparing garlic and mustard seeds. In a small fryingpan, heat oil to med hi. Mince garlic and sauté in oil with mustard seeds until just beginning to brown. Add to dal and serve immediately.
