15 ml vegetable oil 1 tbsp
500 ml onions, chopped 2 cup
3 garlic cloves, minced
750 ml water 3 cup
250 ml dried red lentils 1 cup
3 ml turmeric 3/4 tsp
3 ml ground cumin 3/4 tsp
2 ml ground ginger 1/2 tsp
250 ml rice, cooked according to package directions 1 cup
2 tomatoes, seeded & chopped
50 ml fresh parsley, chopped 1/4 cup
1 jalapeno pepper, seeded & chopped
Heat oil in skillet over medium heat. Add 1 cup (250 ml) onion and 1 minced garlic clove and saute until tender and golden brown, about 10 minutes. Set aside.
Combine water, lentils, remaining onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, about 15 minutes. Tranfer about half of the lentil mixture to processor; puree until smooth. Return puree to same saucepan. Mix in sauteed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls; add large spoonful of dal; top with tomatoes, parsley and jalapeno pepper.
Serves 4