Spiced up Red Lentils(Masoor Dal)

Spices

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon red pepper flakes (or more to desired heat level)

Lentils

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

Directions

1. 1

   Mix the spices in a small bowl and set aside.

2. 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. 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. 4

   Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!

5. 5

   Variation:.

6. 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.