Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin

1. 1

   Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert.

2. 2

   In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom pods, cumin seeds, and turmeric to a fine powder.

3. 3

   Add the spices and water (the amount will depend upon the consistency you desire) to the slow cooker insert, cover, then cook on low for 4 to 6 hours or on high for 2 hours.

4. 4

   Add salt to taste.

5. 5

   To make the tempering oil, heat the oil in a saute pan and saute the onion until beginning to brown, then add the garlic, ginger, and chile and cook just long enough to soften the chile, about 15 seconds.

6. 6

   Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon juice.

7. 7

   Ladle the dal into bowls and spoon what remains of the tempering oil over the top of each bowl.

8. 8

   Sprinkle with the remaining cilantro and serve.

9. 9

   Again, I would opt for one of those light- to medium-bodied, very chilled white wines, such as a light, French-style Chardonnay, a crisp Albarino, or perhaps a Pinot Blanc.

* Per serving · 4 servings · Values may vary.

No additional tips available.