DAAL: INDIAN SPICED LENTILS

DAAL: INDIAN SPICED LENTILS image

Number Of Ingredients 14

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1.5 cups red lentils
1.5 tablespoons ghee
1 large onion - finely diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 small red chillies
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
.5 teaspoon ground cumin
.5 teaspoon ground cinnamon
1 large tomato, finely diced
4-5 cups water
1 salt and pepper to taste

Steps:

In a large pot over low-medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.
Add the garlic, ginger and fresh chilli if using (if using dried red chilli flakes, add them later with the spices) and cook for 1 minute, until just fragrant.
Add the spices; curry, coriander, turmeric, cumin, cinnamon and dried red chilli flakes (if using). Stir for about 30 seconds.
Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.
Add 4 cups water, bring to a boil and lower the heat to a simmer. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking and adding a little extra water if needed. Season to taste. Serve with Naan and mango chutney.