Red Daal with Fried Ginger and Garlic

1 T olive oil
2 t mustard seeds
1 large onion, chopped
3 garlic cloves, minced
1 inch ginger, minced
1 c split red lentils (or whatever lentils you have on hand)
3 - 4 c water
1 T toasted ground cumin
1 T toasted ground coriander
1 T ground turmeric
1/4 t freshly grated cinnamon
1/2 t cayenne
chopped serrano (optional)
sea salt to taste

Not in calorie count
1/2 bunch cilantro - for garnish
3 garlic cloves, sliced - for garnish
1 inch ginger, sliced - for garnish

Heat oil, add mustard seeds, you will know it is time to add the finely chopped onion, garlic and ginger when those seeds start popping up at you! Saute the onion, garlic and ginger, add ground cumin, coriander, turmeric cayenne and cinnamon (and serrano if using), saute until edges of onion are slightly brown. Add lentils and water to cover the lentils. Simmer until lentils are softened. Taste. Need salt? Yes! Season. For a smoother texture, remove half or more of lentils from pot, blend until smooth then return to pot. Mix. Season.

While lentils are cooking, heat more grapeseed oil, add sliced ginger and garlic and cook until a dark brown.

When daal is seasoned to perfection, garnish with crispy garlic and ginger and a sprinkle of cilantro!

Serving Size: Serves 6 as a first course

Number of Servings: 6

Recipe submitted by SparkPeople user CMMEIER.