Lentil Dal

Well, my sister leaves for grad school in Boston in less than two weeks! So I thought it would be nice to have a girls day. I had her over and we hung out by the pool and then cooked dinner together, and watched a movie. We had a great time and she got to experience Indian food for the first time, which blows my mind as she is a vegetarian. I am sure going to miss her when she leaves but I know this is an AMAZING experience for her and an exciting new chapter of her life.

Lentil Dal

Adapted from Realistic Eats

1 tbsp vegetable oil

2 c. chopped onion, divided

3 garlic cloves, minced, divided

3 c. water

1 c. dried lentils

3/4 tsp turmeric

3/4 tsp ground cumin

1/2 tsp ground ginger

1 jalapeno, seeded, diced

1/4 c. tomatoes, chopped

1/2 c. fresh cilantro

Heat oil in skilled over medium heat. Add 1 cup onion and 1 minced garlic clove and saute until tender and golden brown, about 10 minutes. Remove from pan and set aside.

In the same pan combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, approximately 15 minutes.

Transfer have of the lentil mixture to a food processor and puree until smooth. Return puree to the same pan. Mix in sauteed onion mixture, jalapeno and simmer for another 5 minutes. Season with salt and pepper.

You can either put on top of basmati rice or use as a dip with naan (pictured above). Then top with chopped tomatoes and cilantro.