Lentil Potato Dal With Lemon-Cilantro Rice

• 1 tablespoon light butter
• 1 cup chopped onion (about 1 small)
• 4 garlic cloves, minced
• 1 tablespoon grated peeled fresh ginger
• 1 1/4 teaspoons salt
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon ground red pepper
• 3 cups water
• 3 medium tomatoes, seeded and chopped
• 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
• 1 cup dried small red lentils
• 1/2 cup chopped fresh parsley
• 2 tablespoons red wine vinegar

1. Melt butter in a large saucepan over medium heat. Add onion; saute 3 minutes. Stir in garlic and ginger; saute 1 minute. Add salt and next 5 ingredients; cook 1 minute. Add water, scraping pan to loosen browned bits. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato mixture is tender.
2. Stir parsley and vinegar into potato mixture. Serve over Lemon-Cilantro Rice.

light butter, onion, garlic, fresh ginger, salt, cumin seeds, ground turmeric, ground coriander seeds, mustard seeds, ground red pepper, water, tomatoes, baking potatoes, red lentils, parsley, red wine vinegar

Taken from www.myrecipes.com/recipe/lentil-potato-dal-with-lemon-cilantro-rice (may not work)