Red Lentils with Tofu

Cooking Instructions

1. Pour rinsed red lentils and 4 c. of water in a medium saucepan.  Over medium heat, cook dal until it is cooked through, about 20 minutes.  It should be tender but not mushy.

2. In a large skillet, heat oil.  Add onion, chilies, and garlic, and sauté over medium heat until onions are golden.

3. Add tomato and cook for 5 minutes or until tomato is cooked through.  Turn off heat and allow mixture to cool (about 15 minutes).

4. In a blender fitted with a steel blade or a food processor, grind the mixture and 1/4 c. water to a puree.

5. In the same skillet, add butter.  When it melts, add cardamom, cumin, cinnamon, and red chili, and fry over low heat for 1 minute.

6. Add cooked lentils and cook for 3 minutes.  Increase heat to medium and add puree and tofu; cook for 5 minutes.  Salt to taste.

7. Serve with rice, bread.

These quick-cooking lentils are a great source of protein and fiber. Red lentils are immersed in a delicious tomato puree with fragrant seasonings.  Tofu has a sponge like ability to pick up the surrounding flavors and is added at the end. The dish’s lovely orange-red hue serves as an attractive side accompaniment to rice.

Prep Time:  15 minutes Cooking Time:  35-40 minutes Serves:  4

• 1 c. red lentil (masoor dal), rinsed
• 4 1/4 c. water, divided
• 3 Tbsp. extra light olive oil
• 1 medium onion, chopped
• 2 green chilies, split in half and chopped
• 3 garlic cloves
• 1 medium tomato, chopped
• 2 Tbsp. butter
• 2 cardamom (green) pods (or use 1/4 tsp. ground cardamom)
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. red chili powder
• 14 oz. firm tofu, cubed
• salt to taste

Garnish:

1 Tbsp. fresh cilantro, chopped