Masoor Dahl With Mixed Lentils

• 1 C. lentils (I use green, french green and split red for this dish)
• 3/4 C. finely diced onion
• 3 C. Vegetable Broth
• 1/2 tsp. turmeric
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander seed
• 1/2 tsp. chilli powder
• 2 garlic cloves, crushed and chopped
• 1 large jalapeno - seeded and diced
• 2 inch fresh ginger peeled and finely chopped
• 1 tbsp. ghee or olive oil
• 1 16 ounce can diced tomatoes with green chilies
• 3 Tbsp. olive oil
• 1 tsp. salt
• 2 Tbsp. finely chopped cilantro leaves (coriander)

1. Place lentils, onions, water, turmeric, cumin, ground coriander and chili powder in a medium saucepan and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
2. Combine garlic, ginger and jalapeno in a frypan with 1 Tbsp. oil. Saute for 2 minutes. Add the garlic mixture, the tomatoes, oil and salt to the lentils and cover.
3. Cook 30 minutes. Remove from heat and stir in the coriander. Let sit 10 minutes and serve.

lentils, onion, vegetable broth, turmeric, ground cumin, ground coriander seed, chilli powder, garlic, jalapeno , ginger, ghee, tomatoes, olive oil, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/masoor-dahl-with-mixed-lentils-50103234 (may not work)