| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 3 Cups Water
- 1 Cup DUNYA dried red lentils
- 1 Table Spoon Nupak vegetable oil
- 2 Cups chopped onions
- 3 Teaspoons DUNYA minced garlic
- 3/4 teaspoon turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 2 tomatoes, seeded, chopped
- 1/4 Cup chopped fresh cilantro
- 1 jalapeño chili, seeded, chopped
Ingredients
|
|
Instructions
- Heat oil in skillet over medium heat. Add 1 cup onions and 1 tsp minced garlic and sauté until onions are translucent. Reserve.
- In another medium saucepan, add lentils water, remaining onion and garlic, turmeric, cumin and ginger. Bring to a boil, and then reduce heat and let simmer for 15-20 minutes until lentils are tender.
- Puree ½ the quantity in a food processor and then return to the saucepan. Add in the sautéed onions and let simmer 5 minutes.
- Season with salt and pepper and serve with Dunya basmati rice.
Leave a Reply