April 30, 2018
Dinner, Main Dish, Beans,
Indian, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Spices, Herbs, Spicy, Lentils more
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"Recipe source: Saveur (April 2016)"
In a bowl cover the lentils with water and let soak for 30 minutes and then drain.
In a skillet warm the oil over medium high heat and add the cumin seeds and cook, stirring constantly until fragrant (1 minute). Add the garlic, chiles and onions and cook, stirring, until the onions are soft and golden brown (10-15 minutes).
Stir in the tomatoes and cook for 2 minutes and then add the coriander, turmeric and chile powder and cook, stirring until fragrant (2 minutes). Stein in the lentils, dill, peanuts and 1 1/2 cups water, and cook, stirring until dal is tender (20 minutes). Season with salt and serve hot.
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