1 cup red lentils (Masoor Dahl)
1 cup tomato sauce
4 cloves garlic, chopped
2 tsp. curry powder
2 tsp. ground cumin
4 tbsp. peanut oil
2 tbsp. lemon juice
2 tsp. Salt
This recipe is quick and very simple.
Heat the oil in the bottom of a pot (preferably non-stick).
It is important not to overheat peanut oil, as it may start to smoke. Add garlic and fry until golden brown. Add curry, cumin, and tomato sauce to oil and simmer for about 5 minutes. Add lentils and 2 1/2 cups of warm water.
Cover and simmer for about 25 minutes.
When lentils finish cooking, add salt and lemon juice to taste.
Optional: Substitute vegetable or mushroom stock for all or part of the water in the recipe.