City Market's Curried Dal

Ingredients:
    4 tablespoons vegetable oil
    1             onion
    2 tablespoons ginger, fresh
    1             pepper, jalapeño
    3 cloves      garlic
    3 tablespoons curry powder
1 1/2 tablespoons cumin, ground
1 1/2 tablespoons turmeric, ground
    2 cups        lentils, red
3 1/2 cups        water
   13 ounces      coconut milk
   14 ounces      tomato, diced
                  salt
  1/2 bunch       cilantro
                  black pepper

Instructions:
Heat the oil in a skillet over medium-high heat. Add the onions, ginger,
and jalapenos and cook, stirring occasionally until translucent,
approximately 7 minutes. Add the garlic and cook an additional 2 minutes.
Add 1 cup of water, the curry powder, cumin and turmeric and cook, stirring
frequently until fragrant, approximately 2 minutes.
Spread the lentils on a large sheet tray and remove any stones, etc. Rinse
the lentils in a colander. Add the lentils to the skillet and stir to
combine. Add the remaining water, coconut milk and tomatoes and bring to a
boil. Reduce the heat to a simmer and cook until the lentils are soft,
approximately 35-45 minutes. Add water if the mixture seems dry.
Season to taste with salt and pepper. Garnish with cilantro.


Description:
A warming, fragrant dish that's popular in our cafe. Great served with a dollop of sour cream or yogurt on top and plenty of naan.


Notes: