Dal

• 2 cups red lentils
• 2 tablespoons vegetable oil
• 1 yellow onion, finely chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground cardomom
• 1 tablespoon minced garlic
• 4 cups low-sodium vegetable or chicken broth
• 1 1/2 chopped tomatoes with their juice
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1 or 2 jalapeno chilies, minced
• 1 teaspoon ground turmeric
• 1 teaspoon salt

1. Sort through lentils and discard any pebbles or chaff. Place sorted lentils in a fine mesh strainer and rinse with cold running water, drain.
2. Heat the oil in a large heavy-bottom 5-quart saucepan or dutch oven over medium-high heat, and saute onion until golden brown, about 5 minutes.
3. Add the cumin seeds, cardamom, and garlic to the pan and stir until fragrant, about 2 minutes.
4. Add the broth, tomatoes, lentils, cilantro, ginger, jalapeno, turmeric, and salt.
5. Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until the lentils become soft and are falling apart, about 15 minutes.
6. Serve over cooked brown rice.

red lentils, vegetable oil, yellow onion, cumin seeds, ground cardomom, garlic, lowsodium, tomatoes, fresh cilantro, fresh ginger, jalapeno chilies, ground turmeric, salt

Taken from www.epicurious.com/recipes/member/views/dal-50018730 (may not work)