Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Red lentils, rinsed 1 tb Vegetable oil
1 sm Onion, chopped 1 tb Cumin seeds
2 ts Madras curry powder, 3 ea Cloves garlic, minced
1/2 ts Salt 2 ts Minced fresh ginger
1/4 ts Turmeric 1/4 ts Cayenne pepper
4 ea Plum tomatoes, chopped 2 tb Fresh lemon juice
4 c Cauliflower florets 1 tb Chopped fresh cilantro
1 ea Jalapeno pepper, halved, 1 ts Sugar
-- seeded, thinly sliced

In a large saucepan over low heat, combine lentils, onions, curry
powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover
and cook, stirring occasionally, until the lentils are soft and the
sauce has thickened, about 45 minutes. Add tomatoes, cauliflower,
and jalapeno peppers and simmer, covered, until the cauliflower is
tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds
and cook for about 10 seconds. Add garlic and ginger; saute until
the garlic is lightly browned, about 1 minute. Stir in cayenne and
immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice, cilantro, and sugar. Taste and adjust
seasonings with additional salt and cayenne.

Serve over rice.

"Eating Well" September/October, 1993
Submitted By MARK SATTERLY On 04-06-95

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