Simple Lentil Dal (Dahl)

• 1 1/2 tablespoons canola oil
• 1 inch piece cinnamon stick
• 1 teaspoon cumin seed
• 3 whole cloves
• 4 green cardamom pods
• 1 1 cup pink lentils (picked over, washed and drained) or 1 cup yellow split lentils (picked over, washed and drained)
• 1/2 teaspoon turmeric
• 4 cups cold water
• 1 teaspoon salt, to taste
• Tempering Oil
• 1 tablespoon canola oil (I used ghee, clarified butter)
• 1 medium onion, finely chopped
• 3 garlic cloves (mashed to a paste, about 1/2 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 fresh hot green chili pepper, minced (I used a tablespoon of roasted jalapeno, minced-not as hot)
• 1/4 cup chopped fresh cilantro
• 1/2 lemons, juice of or 1/2 lime, juice of, plus more to taste

1. Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
2. Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
3. Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
4. For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
5. Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.

canola oil, cinnamon, cumin, cloves, green cardamom, pink lentils, turmeric, cold water, salt, tempering oil, canola oil, onion, garlic, fresh ginger, pepper, fresh cilantro, lemons

Taken from www.food.com/recipe/simple-lentil-dal-dahl-310940 (may not work)