A traditional dish from India, dal is typically made with lentils, tomatoes, onions, and a host of spices. Once assembled, the lentil-potato mixture simmers on the stove, giving off wonderful, exotic aromas.
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
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Stir in garlic and ginger; sauté 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.
Stir parsley and vinegar into potato mixture. Serve over Lemon-Cilantro Rice.