Red Lentil Dhal

Excerpted from The Modern Vegetarian by Maria Elia

30 minutes prep time | Serves 4

13/4 c red lentils
2 Tbsp grapeseed or vegetable oil
3 tsp cumin seeds
2 tsp black or yellow mustard seeds
1 white onion, finely diced
11/2 inches fresh ginger, peeled and finely chopped or grated
2 garlic cloves, peeled and finely chopped or grated
1 red chile, seeded, finely chopped (or leave the seeds in if you like it spicy)
3 tsp curry powder
4 tsp ground cumin
1 tsp turmeric
Pinch of chile powder
1 Tbsp tomato puree
2 sticks cinnamon (or 1, if large)
1 2/3 to 2 c low-sodium vegetable stock or water
Sea salt
Juice of 1 lemon
Bunch of mint, chopped
Bunch of cilantro, chopped

1. Rinse lentils. Place in a pan and cover with cold water. Bring to a boil and then drain in a fine sieve, rinse with cold water, and drain again.
2. Heat oil in a large pan. Add cumin and mustard seeds. (Stand back—as they hit the hot oil, they will sputter and spit.) Cook for 30 seconds. Add onion. (This will reduce the temperature in the pan immediately; be careful not to burn the seeds or the dhal will be bitter.) Cook over medium heat until softened. Add ginger, garlic, chile, curry powder, cumin, turmeric, and chile powder and fry for 3 mintues. Add tomato puree and fry for 1 minute.
3. Add lentils, cinnamon sticks, and stock and bring to a boil. Reduce to simmer and cook for 15 minutes, or until lentils are tender and dhal has thickened. (Add a little water if too thick.) Remove from heat, season with salt, and add lemon juice to taste.
4. Let cool a little before adding mint and cilantro (otherwise they will discolor). Serve warm.