Red lentil dhal

3 tablespoons canola or peanut oil
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups water or vegetable stock
5 roma tomatoes, chopped
juice of 1 lime
1 cup lightly packed chopped fresh cilantro

Spice blend
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardamom pods

2 dried red chillis (seeds removed)
1/4 teaspoon ground cinnamon

Dry-toast the seeds (but not the dried red chili) in a pan over a low heat, stirring frequently. When cool, grind to a powder in a coffee grinder or mortar and pestle, along with the dried chilli and the cinnamon.

Heat oil in a heavy pot over a medium heat. Saute onions. When the onions are soft, add garlic and ginger and cook for a few more minutes. Add spices and salt.

Add 4 cups of water or stock and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a and simmer for 20 minutes.

Add the tomatoes, lime juice and cilantro. Add more water if it is too thick. Simmer 10 more minutes, or until lentils are completely tender.

Serves 6. Serve with rice, or eat on its own.

Number of Servings: 6

Recipe submitted by SparkPeople user SCRABBLE-ELK.