Masoor Dal (Red Lentil Curry) with Quinoa

Ingredients

• 1 cup Red Lentils (Masoor Dal)
• 1 cup Quinoa
• 3 cups Water
• 2 cups Vegetable Broth
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.25 tsp Chili Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt
• 2 tbsp Vegetable Oil
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse red lentils and quinoa. Cook quinoa according to package direction using water. Set aside.
2. 2In a pot, combine red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are soft.
3. 3While lentils are simmering, heat vegetable oil in a separate pan. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté for a minute.
4. 4Add chopped tomatoes and cook until softened. Stir in turmeric powder, cumin powder, coriander powder, chili powder (if using), garam masala, and salt. Cook for another 2 minutes.
5. 5Pour the tomato mixture into the lentil pot. Mix well and simmer for another 5 minutes.
6. 6Garnish with cilantro. Serve Masoor Dal with cooked quinoa.

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