Toor Dal

Great vegan dal dish. Tastes wonderful with rice. Although the recipe doesn't specify, I tend to soak my lentils over night (or during the day if I'm making this at night.) You don't have to do that though!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup red lentil
• 1  clove garlic, minced
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon  coriander
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cayenne (does not make it very hot though) (optional)
• 1⁄4 teaspoon black mustard seeds
•  salt
• 3  cups water (for cooking lentils)
• 1⁄2 teaspoon canola oil (or less)

Directions

1. Rinse lentils and bring to a boil in 3 cups water.
2. Reduce heat and cover.
3. Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.
4. Add cumin, coriander, turmeric, salt and cayenne.
5. Allow to simmer uncovered while preparing garlic and mustard seeds: In a small frypan, heat oil to med hi.
6. Saute minced garlic in oil with mustard seeds until just beginning to brown.
7. Add to dal and serve immediately.