Spiced Up Red Lentils(Masoor Dal)

• Spices
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 - 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 - 1/2 teaspoon red pepper flakes (or more to desired heat level)
• Lentils
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 -5 garlic cloves, minced (about 4 tsp.)
• 1 1/2 teaspoons grated fresh ginger
• 4 cups water or 4 cups vegetable broth
• 1 1/4 cups red lentils, rinsed
• 3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
• 1/2 cup fresh cilantro leaves
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper

1. Mix the spices in a small bowl and set aside.
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. 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. Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
5. Variation:
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.

ground coriander, ground cumin, ground cinnamon, ground turmeric, red pepper, vegetable oil, onion, garlic, ginger, water, red lentils, tomatoes, fresh cilantro, unsalted butter, salt

Taken from www.food.com/recipe/spiced-up-red-lentils-masoor-dal-300004 (may not work)