Preparation:
Heat oil in medium skillet over medium heat. Add 1 cup onion, 2 minced garlic clove and saute until tender and golden brown, about 10 minutes. Set aside.
Combine 3 cups water, lentils remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; puree until smooth. Return puree to same saucepan. Mix in sauteed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili. |
