D A L

Indian Lentil Stew  
LCD Friendly

what you need

2 cups red lentils (rinsed and washed under water)
2 teaspoons tumeric powder
2 teaspoons cumin powder
1/2 teaspoon corriander powder
1 teaspoon garam masala
1 teaspoon chili powder (optional)
6 curry leaves (optional)
2 onions finely chopped
4 cloves garlic finely chopped
2 teaspoons ginger finely chopped
1 tin tomatoes chopped

4 tablespoons olive oil
1 teaspoons salt

around 8 cup of warm water

what to do

1) gently fry onion in olive oil on medium heat till soft - around 5 minutes
2) add garlic, ginger and chilli and fry for 5 min
3) add spices and cook for 2 minutes till combined
4) add chopped tomatoes and salt;  heat through
5) add washed lentils and cover with warm water (add enough water just to cover the lentils by 1cm - around 8 cups)
6) bring to a boil and then simmer on med for 20 minutes with lid on, stiring every 5 minutes to ensure lentils don't stick to the bottom. If they dry out before they are cooked, add a little boiling water to continue the cooking process
7) once lentils become creamy, sprinkle with garam masala and stir through

Serve with fresh chopped coriander on top.

Optional - you can add fresh vegetables such as carrots, brocolli, spinach or zucchini once the dal is cooked. Just chop vegetables, add to cooked dal and heat through for 5-10 minutes.
NOTE:
- If you prefer your dal runny, add extra water at beginning of cooking - cover with 2 cm water instead of 1cm
- keeps in fridge for 5 days or can freeze for up to 3 months