Spicy Dahl Recipe

My husband and I eat a lot of Indian food in our home, and dahl has become a staple. We both love spice, but it can be left out for children or guests!

Ingredients:

 2 Cup Orange Lentils (Masoor Dal)

4 Cups Vegetable Broth

3 tbsp high quality ghee or coconut oil 

3 Tablespoons finely chopped ginger

1 Tbsp mustard seeds

6-8 Roma tomatoes or tomatoes on the vine, chopped (I keep the seeds and juice to use)

1 Large White Onion, finely chopped

1 finely chopped jalapenos: optional (depending on how spicy you like it, either remove the seeds, or if you like spice keep some or all)

3-4 whole cloves of garlic 

2 Teaspoons ground Cumin

2 Teaspoons ground Coriander

1 Tbsp ground Turmeric

1 Inch cinnamon stick, or 2 teaspoons of ground cinnamon 

2 Cups Vegetable Broth 

Optional toppings:

Finely chopped cilantro (I think this is a must, but I know some people have a strong dislike of cilantro)

Plain yogurt 

Lemon wedges

Instructions: 

1. Cook the 2 cups of lentils slowly, uncovered, in the four cups of vegetable broth for about 12 minutes over medium heat. Let cool.

2. Using a wok or large pan, sauté the mustard seeds in ghee or coconut oil until you hear the first pop. Then add the onions, jalapenos, ginger and garlic. Sauté for 3-4 minutes without browning. Stir in the remaining slices and the tomatoes, while continuing to sauté for about 2 minutes. Add the lentils, 2 cup of vegetable broth and simmer over medium low heat for 12-15 minutes. Season to taste with fresh pepper, and sea salt as needed.

3. Serve with rice or quinoa (I prefer white rice). Finish by stirring in the chopped cilantro, lemon, and yogurt (optional).