Red Lentil Dal with Charred Onions

Red Lentil Dal with Charred Onions
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon ground cardamom
  • 1 tablespoon minced peeled fresh ginger
  • ½ teaspoon cumin seeds
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon mustard seeds
  • 1 whole clove
  • + 9 more ingredients
    • 1 dried hot red chile
    • 1 tablespoon fresh lime juice
    • 1 cup dried small red lentils
    • 1 garlic clove, minced
    • 1 tablespoon olive oil, divided
    • ½ teaspoon coriander seeds
    • ¼ cup chopped fresh cilantro
    • 4 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 medium onion, cut into 1/4-inch-thick slices

Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside. Combine mustard seeds, coriander...

View full recipe at My Recipes

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