Get dinner on the table fast, at home or away!
|1 c||red lentils (or split moong dal, well rinsed)|
|2 T||ghee (or vegetable oil)|
|1 T||ginger (minced)|
|1 T||garlic (minced)|
|1 c||onion (chopped )|
|1 t||ancho chili powder|
|1 t||cayenne pepper (or to taste)|
|2 t||curry powder or to taste (hot or mild)|
|1 c||tomatoes (chopped fresh or canned, or 2-4 tbs. chopped dried tomatoes)|
|salt (to taste)|
|hot cooked rice or flatbread for serving|
Bring water to a boil and add lentils or split moong dal; cover, reduce heat and simmer 12-15 minutes or until completely tender. Drain any excess water. In a small skillet, heat the ghee; add the onion and sauté until softened, about five minutes. Add the ginger, garlic and spices and cook for a minute or two, stirring occasionally. Add the tomato and salt to taste and simmer a few minutes to blend flavors. Stir the onion-spice mixture into the cooked lentils and serve over hot rice or with flatbread.
If using dried tomatoes, add them to the boiling water with the lentils.