Indian cornflakes.

The author of this cookbook said that this dish is as common in India as cornflakes are in America. it looked relatively easy to put together (compared to some of the other recipes), so I decided to check it out.

"Dal" (6 quart pot)

~2 1/2 c lentils (The recipe says red or yellow. I bought the only ones I could find. Admittedly, I'm kind of new to lentils and have no idea where to look for the rainbow of colors that you can supposedly find places.)
~1 T unsalted butter
~1/2 yellow onion, finely chopped
~4 garlic cloves, minced (From the CSA.)
~1-inch piece of fresh ginger, peeled and minced
~4 c water

Cilantro-Yogurt Cream

~1 c plain yogurt (I used Greek.)
~1 T chopped cilantro

~chopped cilantro, for garnish
~2 serrano chilies, for garnish

~brown rice, cooked (optional)*
Rinse lentils and place them in crock pot.
Heat a sauté pan over medium-high heat and add butter.
Add onion and sauté, stirring frequently, for 10 minutes or until browned
Add garlic and ginger and stir for 1 minute without browning garlic.
Transfer to crock pot and add water.
Cover and cook on low for 8 hours.
Prepare Cilantro-Yogurt Cream in a small bowl.
Serve over rice *(the recipe didn't say anything about rice, but I felt like it needed some)
Top with a dollop of the Cilantro-Yogurt Cream.
Sprinkle with cilantro and chilies.

6 servings.

This was pretty good. Kind of bland, but like cornflakes, can be dressed up in a million different ways to make it better. My favorite part was the yogurt. Mmm...