Dal

1. 1

   Sort through lentils and discard any pebbles or chaff. Place sorted lentils in a fine mesh strainer and rinse with cold running water, drain.

2. 2

   Heat the oil in a large heavy-bottom 5-quart saucepan or dutch oven over medium-high heat, and saute onion until golden brown, about 5 minutes.

3. 3

   Add the cumin seeds, cardamom, and garlic to the pan and stir until fragrant, about 2 minutes.

4. 4

   Add the broth, tomatoes, lentils, cilantro, ginger, jalapeno, turmeric, and salt.

5. 5

   Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until the lentils become soft and are falling apart, about 15 minutes.

6. 6

   Serve over cooked brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.