Dal with Ground Cinnamon, Cloves, Cardamom and Cumin
- 1 cup dried lentils
- 1-inch piece cinnamon
- 3 whole cloves
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 4 to 5 cups cold water
- Salt to taste
- Tempering oil
- 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
- ¼ cup fresh cilantro leaves
- Juice of ½ lemon or lime
Instructions:
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.
- Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert.
- In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom pods, cumin seeds, and turmeric to a fine powder.
- Add the spices and water (the amount will depend upon the consistency you desire) to the slow cooker insert, cover, then cook on low for 4 to 6 hours or on high for 2 hours. Add salt to taste.
- To make the tempering oil, heat the oil in a sauté pan and sauté the onion until beginning to brown, then add the garlic, ginger, and chile and cook just long enough to soften the chile, about 15 seconds.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon juice.
- Ladle the dal into bowls and spoon what remains of the tempering oil over the top of each bowl. Sprinkle with the remaining cilantro and serve.