Spicy Indian Dahl

• 2 medium onions, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh gingerroot, minced (optional)
• 2 tablespoons ghee (or unsalted butter)
• 1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
• 4 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 5 cloves
• 1 inch cinnamon stick
• 1 teaspoon salt
• 8 ounces split red lentils (Masoor dahl)
• 1/4 - 1/2 cup water
• cilantro leaf, freshly chopped

1. Place lentils in a colander and rinse under running cold tap water.
2. Add lentils to a medium-sized, but deep, saucepan.
3. For each cup of lentils, add 2 cups of water to the saucepan.
4. Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
5. Do not allow lentils to become mushy- they should still be'al dente'.
6. Drain when cooked.
7. Melt ghee or butter over a medium flame.
8. Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
9. Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
10. Add dahl, and stir well.
11. Add 1/4 to 1/2 cup of water.
12. Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
13. Add more water if necessary, or if a thinner dahl is desired.
14. Garnish with fresh cilantro to serve.
15. Variation: Add two chopped tomatoes with the onions.

onions, garlic, fresh gingerroot, ghee, ground red chili powder, ground coriander, turmeric, cloves, cinnamon, salt, red lentils, water, cilantro leaf

Taken from www.food.com/recipe/spicy-indian-dahl-63075 (may not work)