dhal my way

1 cup Lentils (prefer yellow)
1 large Onion
2 tsp Ginger Root
1 tsp turmeric
1tsp ground coriander
1 tbsp Cumin seed
1 tbsp Cumin, ground
1 tbsp Salt
1 tsp Pepper, black
2 cloves garlic
1 Jalapeno Pepper
1.5 large whole (3" dia) Red Ripe Tomatoes
3 tbsp Cilantro, raw
1 tbsp Canola Oil

Optional- served with
1/2 cup cabbage shredded
.25cup romaine lettuce
.25cup red leaf lettuce

Fry onion, ginger (finely grated), ground cumin, ground coriander, turmeric, 1 tsp salt & pepper each, in oil until onion soft. Add Lentils, jalapeno (minced), tomato (cubed), stems of cilantro (chopped finely) and garlic (minced). Cook until 1/4 moisture of tomato absorbed by lentils. Add water (about 2-4cups) at a moderate pace stir regularly- continue adding water once lentils absorb moisture*** I do this to maintain shape of the lentils- I like them whole not mushy***. Add remainder of salt, pepper or to taste as well as cumin seeds. Add remaining cilantro when lentils are cooked.

I like to pack this on long work days in a tupperware container with 1-2 cups mixed greens (lettuce/cabbage) or with 1cup cauliflower/ broccoli

Number of Servings: 6

Recipe submitted by SparkPeople user MARIAMORANO.