| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Main dish, Indian, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red lentils, rinsed |
| 1 |
sm |
Onion, chopped |
| 2 |
ts |
Madras curry powder, |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Turmeric |
| 4 |
|
Plum tomatoes, chopped |
| 4 |
c |
Cauliflower florets |
| 1 |
|
Jalapeno pepper, halved, seeded, thinly sliced |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Cumin seeds |
| 3 |
|
Cloves garlic, minced |
| 2 |
ts |
Minced fresh ginger |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Sugar |
INSTRUCTIONS
In a large saucepan over low heat, combine lentils, onions, curry powder,
salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook,
stirring occasionally, until the lentils are soft and the sauce has
thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno
peppers and simmer, covered, until the cauliflower is tender, 8 to 10
minutes longer. Remove from heat.
Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook
for about 10 seconds. Add garlic and ginger; saute until the garlic is
lightly browned, about 1 minute. Stir in cayenne and immediately add the
oil-spice mixture to the cauliflower mixture. Stir in lemon juice,
cilantro, and sugar. Taste and adjust seasonings with additional salt and
cayenne.
Serve over rice.
"Eating Well" September/October, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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