Red lentil dish

I just discovered a particularly flavourful dhal recipe. It was so successful with the family that I immediately had to repeat it, and was made to promise that I will not loose this recipe (something I often do...). The masala mix is very nicely balanced, with just the right amount of "bite". Even my East European octogenarian mom-in-law likes it (!). So I encourage you to give it a try and let me know how did your family react to the experience.

Ingredients:

2 teaspoons black mustard seeds
1 teaspoon fenugreek
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardamom pods
1 teaspoon chili powder
1/4 teaspoon cinnamon
1 onion
3 tablespoon oil
1 tablespoon ginger
4 garlic cloves
1 teaspoon salt
2 tablespoons tomato paste
1 cup red lentils
5 plum tomatoes (canned OK)
juice of 1 lime
handful chopped coriander or parsley

Put the first six of the spices in a pan and dry roast them until they start darkening, mustard seeds start popping, and you can smell their lovely roasted aroma. Then pulverize them in a spice grinder, or with a mortar and pestle, adding to it the chili powder and cinnamon, too.

Chop the onion, saute it in oil until it softens, add the ginger, press in the garlic and saute a few minutes more. The add the spice mix with the salt and stir this for about 5 minutes.

Now slowly add 4 cups of water, scraping the bottom to deglaze the pot, add the tomato paste and dump in the washed lentils. Simmer for until almost ready, about 20 minutes (mine was ready sooner!).

Dice the plum tomatoes, add them to the pot, squeeze in the lime juice, add the coriander/parsley and add some more water if you like it thinner. Finish cooking it to the desired doneness.

I served it with cashew rice, yoghurt and mango chutney.

The final dish has a dark chocolatey hue from the roasted spices. Although my older son (a serious calorie counter) was pleased with the relatively low calorie count, but becried the fact that he couldn't stop himself from having seconds...