Toor Dal

• 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)

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.

red lentil, clove garlic, cumin, coriander, turmeric, cayenne, black mustard seeds, salt, water, canola oil

Taken from www.food.com/recipe/toor-dal-50186 (may not work)