Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin

• 1 cup dried lentils
• 1-inch piece cinnamon
• 3 whole cloves
• 4 green cardamom pods
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 4 to 5 cups cold water
• Salt to taste
• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon peeled, minced fresh ginger
• 1 fresh hot green chile, minced
• 1/4 cup fresh cilantro leaves
• Juice of 1/2 lemon or lime

1. Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert.
2. In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom pods, cumin seeds, and turmeric to a fine powder.
3. Add the spices and water (the amount will depend upon the consistency you desire) to the slow cooker insert, cover, then cook on low for 4 to 6 hours or on high for 2 hours.
4. Add salt to taste.
5. To make the tempering oil, heat the oil in a saute pan and saute the onion until beginning to brown, then add the garlic, ginger, and chile and cook just long enough to soften the chile, about 15 seconds.
6. Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon juice.
7. Ladle the dal into bowls and spoon what remains of the tempering oil over the top of each bowl.
8. Sprinkle with the remaining cilantro and serve.
9. Again, I would opt for one of those light- to medium-bodied, very chilled white wines, such as a light, French-style Chardonnay, a crisp Albarino, or perhaps a Pinot Blanc.

dried lentils, cinnamon, cloves, green cardamom, cumin seeds, ground turmeric, cold water, salt, oil, onion, garlic, fresh ginger, green chile, fresh cilantro, lemon

Taken from www.epicurious.com/recipes/food/views/dal-with-ground-cinnamon-cloves-cardamom-and-cumin-379689 (may not work)