Masoor Daal

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
1 medium onion, minced
1 teaspoon cumin seeds

3 cups cooked basmati rice.

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.

Heat oil in a pan and cook the onions until they are a light golden brown. Add the cumin and cook for 45 seconds.

Pour the onion and cumin mixture into the lentils and stir. Cook for 2 more minutes on low.

Serve over basmati rice.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNILI.