Red Lentils with Cinnamon and Cloves

This was another really yummy dal recipe we made this week.  It has a nice sweetness to it.

1 cup red lentils / masoor dal
3 cups of filtered water
1 T Good Extra Virgin Olive Oil
1 t black mustard seeds
1/2 t cumin seeds
1/2 t ground tumeric
2 t ground corriander
8 fresh curry leaves
2 t cloves, crushed
1 cinnamon stick, crushed
1/4 t asafoetida 
2 serrano or jalapeno chilies
2 sprigs of cilantro
1/2 cup of tamarind juice

1.  Rinse the lentils under running water and add to a pot.  Add the water and bring to a boil.      Lower heat to low and leave lentils to  simmer for 40 minutes.  The lentil mixture should be a soupy consistency.

2.  Heat the oil in a small pan and add the mustard seeds, cumin seeds, tumeric, asafoetida, curry leaves, chilies, ground coriander.  Stir for 1 minute until very fragrant.

3.  Add spice mixture and cloves, cinnamon, tamarind juice to the lentils.  Let simmer for an additional 5-10 minutes until lentils are tender.  Add more water if necessary as the lentils should be a soupy consistency.

4.  Remove from heat and garnish with fresh cilantro leaves just before serving.

Serve alone or over Basmati rice.

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