Lentil Dal with Garlic-and-Cumin-Infused Oil

Lentil Dal with Garlic-and-Cumin-Infused Oil
Photo by Karry Hosford


  • ½ teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 cup chopped plum tomato
  • 1 ¼ cups dried pink or yellow lentils
  • 4 garlic cloves, sliced
  • 1/3 cup minced fresh cilantro, divided
  • 4 cups water
  • + 4 more ingredients
    • 1 ½ teaspoons cumin seeds
    • 1 tablespoon vegetable oil
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon ground red pepper

Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm. Heat the vegetable oil in a small skillet over medium-hi...

View full recipe at My Recipes


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