Red Lentil Dal With Charred Onions

"Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian."
 
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Ready In:
1hr 20mins
Ingredients:
15
Yields:
7 cups
Serves:
7
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ingredients

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directions

  • Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
  • Remove from the heat and coarsely chop. Set aside.
  • Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
  • Remove from the heat.
  • Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
  • Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
  • Stir in the spices; saute 1 minute more.
  • Add the broth, lentils, and tomato to the pan and bring to a boil.
  • Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
  • Uncover and add charred onion, and cook 10 more minutes.
  • Stir in cilantro and lime juice.
  • Serve.

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