Recipe courtesy of:
Fatfree Vegan Kitchen

Masoor Dal with Ajwain and Tomato

Red lentils will also work here, but they may take a little longer to cook.

1 cup masoor dal or red lentils
4 cups water
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon oil
1/2 teaspoon ajwain seeds (or substitute thyme or more cumin seeds)
1/2 teaspoon cumin seeds
1/2 onion, chopped
1 teaspoon ginger paste (or 1 teaspoon grated fresh ginger)
2 cloves garlic, minced
1 medium-large tomato, chopped

Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.

Put the 1/8 teaspoon oil in the center of a non-stick pot and heat over medium-high. When hot, add the ajwain and cumin seeds and cook for 1 minute. Add the onion and cook until translucent. Add the ginger paste, garlic, and tomato and cook until the tomato is softened.

Add the dal to the tomato mixture and stir well. Cook for 15 minutes, until flavors have blended. Serve with rice or your choice of Indian bread.

P.S. An added benefit of ajwain is that it's supposed to ease "digestive discomfort." So eat up those ajwain-enhanced legumes!

Makes 4 servings. Each contains 181 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 15g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/04/bhindi-masala-and-masoor-dal-with.html