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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious. Ingredients:
3 tablespoons peanut oil |
1 medium yellow onion |
1 tablespoon fresh ginger, grated |
4 cloves garlic, minced |
1 teaspoon salt |
1 cup dried red lentils |
2 tablespoons tomato paste |
4 -5 cups chicken stock or 4 -5 cups water or 4 -5 cups vegetable broth |
5 plum tomatoes, chopped |
1 lime, juice of |
1 cup lightly packed chopped fresh cilantro |
2 teaspoons mustard seeds |
1 teaspoon fenugreek seeds |
1 teaspoon coriander seed |
1 teaspoon cumin seed |
6 whole cloves |
2 dried red chilies (seeds removed) |
1/4 teaspoon ground cinnamon |
Directions:
1. In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
2. Remove from pan and let cool.
3. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
4. Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
5. Add garlic and ginger and saute 5 more minutes.
6. Add spices and salt, saute 5 minutes more.
7. Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
8. Add tomato paste and lentils.
9. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
10. Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
11. Simmer 10 more minutes, or until lentils are completely tender.
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