Red Lentil Dal With Charred Onions

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READY IN: 1hr 20mins
SERVES: 7
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
  • Remove from the heat and coarsely chop. Set aside.
  • Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
  • Remove from the heat.
  • Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
  • Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
  • Stir in the spices; saute 1 minute more.
  • Add the broth, lentils, and tomato to the pan and bring to a boil.
  • Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
  • Uncover and add charred onion, and cook 10 more minutes.
  • Stir in cilantro and lime juice.
  • Serve.
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