Spiced Up Red Lentils(masoor Dal)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4-1/2 teaspoon red pepper flakes (or more to desired heat level)
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 -5 garlic cloves, minced (about 4 tsp.)
• 1 1/2 teaspoons grated fresh ginger
• 4 cups water or 4 cups vegetable broth
• 1 1/4 cups red lentils, rinsed
• 3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
• 1/2 cup fresh cilantro leaves
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper

Recipe

• 1 mix the spices in a small bowl and set aside.
• 2 heat the oil in a large saucepan over medium high heat until it shimmers. add the spices and saute until fragrant, about 10 seconds. stir in onion and cook till softened, 5-7 minutes. stir in garlic and ginger and cook till fragrant, about 30 seconds.
• 3 now stir in the water and lentils. bring to a boil. reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (at this point, you may refrigerate the lentils in an airtight container up to 2 days. reheat over medium low heat before continuing).
• 4 stir in tomatoes, cilantro, and butter. season with salt and pepper to taste before serving. enjoy!
• 5 variation:.
• 6 substitute 1 cup coconut milk for 1 cup of the water and omit butter. using coconut milk makes for a lush, creamy texture and rich flavor. don't use light coconut milk. you can freeze any leftover coconut milk.