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Sri Lankan Dhal ***
3 tablespoons peanut oil
1 medium yellow onion, diced.
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups water or veg broth
5 plum tomatoes, chopped
juice of 1 lime
1 cup lightly packed chopped fresh cilantro
2 dried red chilis (seeds removed)
1/4 teaspoon ground cinnamon
Spice blend:
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardomom pods
+ heat saute pan over medium heat
+ toast the spice blend for about 5 minutes, stirring frequently.
+ remove from pan and let cool.
+ add cilies and cinnamon
+ transfer to coffee grinder
+ grind to a fine powder
+ heat soup pot over medium-high
+ add oil,
+ add onions and saute for 5 minutes.
+ Add garlic and ginger and saute 5 more minutes
+ Add spices and salt, saute 5 minutes more.
+ Add 4 cups of water and stir to deglaze the pot.
+ Add tomato paste and lentils.
+ Bring to a boil
+ lower the heat a bit and simmer for 20 minutes.
+ add water as needed
+ Add the tomatoes, lime juice and cilantro
+ if it looks too thick add more water
+ Simmer 10 more minutes, or until lentils are completely tender.
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Sri_Lankan_Dhal