Dal with Browned Onions
- 1 tablespoon olive oil, divided
- 1 medium onion, cut into 1/4-inch-thick slices
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 whole clove
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon cayenne
- 1/4 teaspoon kosher salt
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 4 cups organic chicken or vegetable broth
- 1 cup dried small red or brown lentils
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Heat 1 teaspoon of the olive oil in a large heavy cast-iron skillet over medium-high heat. Add the onion to pan and saute for 10 minutes or until browned. Remove from heat. Coarsely chop and set aside.
- Combine the mustard seeds, coriander seeds, cumin seeds, and clove in a small skillet over medium heat. Cook 1-2 minutes or until fragrant, stirring frequently. Remove from heat.
- Combine the toasted seeds with the cinnamon, cardamom, cayenne and salt in a spice grinder or mortar. Pulse or grind with the pestle until ground.
- Heat the remaining 2 teaspoons of olive oil in a small Dutch oven over medium-high heat.
- Add the ginger and garlic to pan and sauté 1 minute.
- Stir in the ground spices and sauté another minute.
- Add the chicken broth, lentils, and tomato with juices to the pan and bring to a boil.
- Cover, reduce heat, and simmer 30-40 minutes or until the lentils are tender, stirring occasionally.
- With an immersion blender, puree about 1/3 of the mixture.
- Add the onion, and cook 10 minutes.
- Stir in the cilantro and lime juice. Taste and adjust seasonings before serving.
Prep time: 30 minutes
Cook time: 50 minutes
The dal was the perfect accompaniment to the grilled chicken and mango chutney. DH, W and I loved it. B liked it more than he was willing to admit. And an entire cup of this has 2 WW points! I'm looking forward to the leftovers for tomorrow's lunch.