Lentil Potato Dal With Lemon-Cilantro Rice

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Oxmoor House


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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

1 cup dried small red lentils

Lemon-Cilantro Rice

1/2 cup chopped fresh parsley

2 tablespoons red wine vinegar

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