Garlic Baghaar Ki Tamatar Ka Daal

Ingredients

 

• 5 cloves garlic, peeled and minced
• 1 medium-large tomato, peeled and minced (maybe remove some of the seeds)
• 1 cup lentils; sorted, washed and drained
• 2 cups water
• 2 dime-size slices of peeled ginger root
• pinch of good curry powder
• 3/4 tsp. salt
• 1 Tbs. lemon juice, fresh squeeze
• Olive oil for frying, maybe 3 or 4 Tbs.

 

My Method

 

Peel the tomato by loosening the skin..

In a heavy, wide 2.5 quart (or so) sauce pan, heat the oil and sauté' the garlic until it just starts to turn tan. Add the tomatoes, reduce heat a little, and cook for 5 or more minutes; the tomato should break down into nearly a paste.

Add the lentils and water, and stir. Add the ginger slices and pinch of curry powder (or hot powder for another variation) and stir. Cook until the water is all absorbed and the lentils are as tender as you like, this could be anywhere from 30 min. to an hour. Stir once in a while. Near the end, stir in the salt and lemon juice.

Serve with buttered basmati rice and a vegetable; I did spiced green beans. And a nice bread or cracker like pooris or chapatis or papadum to round it out.

Bon appetite, Sahib! (Next time I fry some onion with the garlic, too!) , Enjoy.