- 1 c red lentils
- 1 clove garlic
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp turmeric
- ¼ tsp cayenne (optional, does not make it very hot though)
- ¼ tsp black mustard seed
- salt to taste
- 3 c water
- ½ tbsp (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 C 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 sautÃƒÂ© in oil with mustard seeds until just beginning to brown. Add to dal and serve immediately.