Lentil Potato Dal with Lemon-Cilantro Rice

Ingredients

• 2 medium baking potatoes peeled cut into 1/2-inch pieces
• 1 teaspoon cumin seeds 
• 1 tablespoon ginger fresh grated peeled
• 0.5 cup parsley fresh chopped
• 4  garlic cloves minced
• 0.5 teaspoon ground coriander seeds 
• 0.3 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 1 tablespoon butter light
• 0.5 teaspoon mustard seeds 
• 1 cup onion chopped 1 small
• 1 cup lentils dried red
• 2 tablespoons red wine vinegar 
• 6 servings lemon-cilantro rice 
• 1.3 teaspoons salt 
• 3 medium tomatoes seeded chopped
• 3 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Melt butter in a large saucepan over medium heat.
2. Add onion; saut 3 minutes. Stir in garlic and ginger; saut 1 minute.
3. Add salt and next 5 ingredients; cook 1 minute.
4. Add water, scraping pan to loosen browned bits. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato mixture is tender.
5. Stir parsley and vinegar into potato mixture.
6. Serve over Lemon-Cilantro Rice.