Careme

Ingredients

• Organic Red Lentils, 16 OZ

  3/4 cup, rinsed and drained $3.99
• Bi-color Corn

  2 ears $0.79
• Sweet Onion

  1/2 medium $1.43
• Cilantro Bunch

  1/4 bunch $1.19
• Lime

  1 $0.69
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Neutral oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Cayenne pepper

  1 pinch, or to taste
• Water

  3 cups, plus more as needed
• Kosher salt

  3/4 teaspoon, plus more to taste

Instructions

1. Rinse and drain the lentils; cut the corn kernels from the cobs, finely dice the onion, mince the garlic, grate the ginger, chop the cilantro, and halve the lime.
2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne; cook for 1 minute, just until fragrant.
4. Add the lentils, water, and salt. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 15 minutes, stirring occasionally.
5. Stir in the corn and simmer uncovered for 6–8 minutes, until the lentils are creamy and the corn is tender; add a splash of water if the dal becomes thicker than desired.
6. Remove from the heat, squeeze in half the lime, adjust the salt, and let the dal rest for 3 minutes.
7. Divide between two bowls, garnish with cilantro, and serve with the remaining lime wedges.