Simple Lentil Dal

Name: Simple Lentil Dal
Ingredients: 1 tablespoons canola oil; a 1-inch piece cinnamon stick; 1 tsp cumin seeds; 3 whole cloves; 1 cup lentils, picked over, washed, and drained; 1/2 tsp turmeric; 4 cups cold water; 1 tsp salt, or to taste; 1 tsp cinnamon powder; Tempering oil; 1 tsp canola oil; 1 medium onion, finely chopped; 3 garlic cloves, mashed to a paste (about 1/2 tablespoon); 2 tablespoon minced fresh ginger; 1/4 cup chopped fresh cilantro; juice of 1/2 lemon or lime (1 good squirt)

16 ingredients

4 steps

Ingredients

1 tablespoons canola oil
a 1-inch piece cinnamon stick
1 tsp cumin seeds
3 whole cloves
1 cup lentils, picked over, washed, and drained
1/2 tsp turmeric
4 cups cold water
1 tsp salt, or to taste
1 tsp cinnamon powder
Tempering oil
1 tsp canola oil
1 medium onion, finely chopped
3 garlic cloves, mashed to a paste (about 1/2 tablespoon)
2 tablespoon minced fresh ginger
1/4 cup chopped fresh cilantro
juice of 1/2 lemon or lime (1 good squirt)

Directions

1

Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
2

Add the cumin, cinnamon and cloves, and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water, and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20 to 30 mins. Add more water during cooking, if necessary. Taste for salt and add more if you need to.
3

For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4 to 5 minutes. Turn off heat. Add the garlic paste, ginger, and stir for 10-15 seconds.
4

Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top, and sprinkle with the remaining cilantro. Serve hot.