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1
Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan.
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2
Bring to a boil, cover and reduce the heat to low.
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3
Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral.
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4
Turn off the heat, remove the lid and place a dish towel over the top of the pot.
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5
Return the lid and let sit for 15 minutes.
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6
The quinoa will now be fluffy.
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7
Keep warm.
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8
Meanwhile, combine the lentils, ginger, turmeric and onion half (dont chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil.
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9
Stir only once to make sure there are no lentils sticking to the bottom of the pot.
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10
Reduce the heat to medium the lentils should simmer briskly and cook uncovered until the lentils are tender, 30 to 40 minutes.
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11
Stir in the lime juice or tamarind concentrate and add another 1/2 cup water.
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12
Stir together and simmer for another minute.
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13
Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially puree the dal.
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14
It should be thick but not like a pureed soup.
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15
Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan).
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16
Add the cumin seeds and allow to sizzle, stirring, for 10 seconds.
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17
Add the garlic and cook until lightly colored, about 15 seconds.
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18
Add the red pepper and cook until slightly softened, about 1 minute.
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19
Remove from the heat and pour over the lentils.
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20
Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently.
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21
Taste and adjust seasoning.
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22
Serve the quinoa with the dal spooned on top.
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23
Garnish with chopped fresh cilantro.
