Lentil Potato Dal

• 2 tablespoons butter
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (or other Ground red pepper)
• 3 cups water
• 1 medium tomatoes, Seeded & Chopped
• 1 medium yukon gold potato, Cut into 1/2 inch chunks
• 1 cup lentils (I used regular brown or green ones)
• 1/4 cup parsley
• 2 tablespoons red wine vinegar

1. Melt butter in a large saucepan over medium heat.
2. Add onion, saute until translucent.
3. Add garlic and ginger, saute a 1-2 minutes.
4. Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
5. Add water, scraping to loosen browned bits from the bottom.
6. Stir in tomato, potato, and lentils.
7. Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
8. Remove from heat and stir in Parsley & Red Wine Vinegar.
9. Serve over rice or with Naan.

butter, onion, garlic, fresh ginger, salt, ground turmeric, ground coriander, ground cumin, mustard powder, cayenne pepper, water, tomatoes, gold potato, lentils, parsley, red wine vinegar

Taken from www.food.com/recipe/lentil-potato-dal-431192 (may not work)