Favorites! Red Lentil Dahl

This is another favorite and is easy to make but leave yourself about 45 minutes the first time...this will cut down considerably when you make it again.  Toasting the seeds DOES make a difference.  Also, I put the toasted and cooled seeds in a large ziplock  baggie then seal it, making sure all the air is out.  Then I take a rolling pin and crush the bagged seeds.  This works better and is faster than using mortar and pestle.  This recipe will keep in the fridge for several days so make extra and enjoy it for lunch.  Let me know what you think!  Thanks again Isa!

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 aromatic, rich and delicious. You’ll need coffee grinder, spice mill or mortar and pestle for this recipe.

3 tablespoons peanut oil (I omit this ingredient with no problem, USE WATER)
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 veg broth (or water)
5 plum tomatoes, chopped (you can use canned tomatoes here too)
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 cardomom pods

2 dried red chilis (seeds removed) (I skip this due to kids not liking spicy food)
1/4 teaspoon ground cinnamon

In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.

Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.

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

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