Spiced up Red Lentils(Masoor Dal)

Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.

• Ready In: 50 mins
• Yields: 4 main dish servings

Ingredients

• Spices

• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄4-1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground turmeric
• 1⁄4-1⁄2 teaspoon red pepper flakes (or more to desired heat level)

• Lentils

• 1  tablespoon  vegetable oil
• 1  medium onion, finely chopped
• 4 -5  garlic cloves, minced (about 4 tsp.)
• 1 1⁄2 teaspoons  grated fresh ginger
• 4  cups water or 4  cups vegetable broth
• 1 1⁄4 cups red lentils, rinsed
• 3  large plum tomatoes, cored, seeded, chopped (about 1 pound)
• 1⁄2 cup fresh cilantro leaves
• 2  tablespoons unsalted butter
•  salt & freshly ground black pepper

Directions

1. Mix the spices in a small bowl and set aside.
2. Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
3. Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
4. Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
5. Variation:
6. Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.