Ingredients
- 6 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 1/4 teaspoons salt
- 1 (2- by 1-inch) piece peeled fresh ginger, quartered
- 5 large garlic cloves, coarsely chopped
- 5 1/3 cups water
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 cup red lentils, picked over and rinsed
- 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
- 3 cups chopped trimmed spinach leaves (3 oz)
- 1 cup frozen peas (not thawed)
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon dried hot red-pepper flakes
Description
In India, Lentil-based Dals Are Often Served As A Side Dish, But Adding A Host Of Vibrant Vegetables Turns This Into A Main Course.
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