Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin

Name: Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin
Yield: serves 4
Ingredients: 1 cup dried lentils; 1-inch piece cinnamon; 3 whole cloves; 4 green cardamom pods; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 4 to 5 cups cold water; Salt to taste; 2 tablespoons oil or ghee; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon peeled, minced fresh ginger; 1 fresh hot green chile, minced; 1/4 cup fresh cilantro leaves; Juice of 1/2 lemon or lime

December 9, 2011

Dal can be a soup or stew (depending on how much liquid you use) of dried lentils, vegetables, and seasonings. Traditionally served over rice in much of India, it is a staple of the Indian diet. Millions of variations exist from region to region and cook to cook. Here is just one of many variations. This recipe makes use of the Indian technique of adding some last-minute ingredients for freshness rather than subjecting them to the full cooking time.

Recipe notes

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