Masoor Dal with Rhubarb

Ingredients

• 1 C red lentils (masoor dal)
• ½ medium onion , thinly sliced (about ½ C)
• ½ t turmeric
• 1 t garlic , finely chopped, or garlic paste
• 1 t ginger , finely chopped, or ginger paste
• ¼ t cayenne pepper
• salt , to taste
• 1½-2 C rhubarb , sliced
• 4 C water
• 2 T oil
• ½ t cumin seed
• 1 clove garlic , thinly sliced
• 2 whole dried red chili peppers
• 1-2 T fresh cilantro , chopped

Instructions

1. Wash red lentils well and soak in warm water for about 30 min and drain water.
2. . In a deep pan add lentils, water, onion, turmeric, ginger, garlic and cayenne pepper. Let it come to a boil and then turn down the heat to medium. Let it simmer for 15 – 20 minutes, till the lentils are cooked and soft (lentils should be soft when pressed between thumb and index finger). Remove foam on top of the lentils as it cooks.
3. When lentils are cooked, blend in a blender till smooth. Return to heat, add rhubarb and salt (to taste). When rhubarb is cooked, break up rhubarb pieces with a spoon. Turn off heat.
4. In a small fry pan, heat oil, add the dried chili peppers and garlic. Sauté for a minute, then add cumin seed, cook a minute until garlic is lightly browned. Pour this hot oil mixture into hot lentils and stir. Top with cilantro and serve with hot rice.