Indian Dahl

This is the recipe I made to go with the naan.  It made me decide that I need a Vegetarian category, so I will work on going back and tagging other things that are vegetarian dishes that way.  This was the first time I'd ever cooked lentils and I think I slightly overcooked them and they were mushy, but that's ok.  I'll know better for next time.


1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
4 tomatoes, chopped
3 onions, chopped
1 large jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well.  Serve immediately.