Spicy Indian Dahl

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 medium onions, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh gingerroot, minced (optional)
• 2 tablespoons ghee (or unsalted butter)
• 1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
• 4 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 5 cloves
• 1 inch cinnamon stick
• 1 teaspoon salt
• 8 ounces split red lentils (masoor dahl)
• 1/4-1/2 cup water
• cilantro leaf, freshly chopped

Recipe

• 1 place lentils in a colander and rinse under running cold tap water.
• 2 add lentils to a medium-sized, but deep, saucepan.
• 3 for each cup of lentils, add 2 cups of water to the saucepan.
• 4 bring to the boil, turn heat down, and simmer 10 to 20 minutes.
• 5 do not allow lentils to become mushy- they should still be'al dente'.
• 6 drain when cooked.
• 7 melt ghee or butter over a medium flame.
• 8 add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
• 9 add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
• 10 add dahl, and stir well.
• 11 add 1/4 to 1/2 cup of water.
• 12 cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
• 13 add more water if necessary, or if a thinner dahl is desired.
• 14 garnish with fresh cilantro to serve.
• 15 variation: add two chopped tomatoes with the onions.