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.