INDIAN RED LENTIL DAL
Suggest serving with rice, naan, and tandoori chicken

Ingredients

1 cup red lentils, rinsed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
Instructions

Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Cook over medium heat for 20 minutes.
Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.
Garnish with cilantro; serve with basmati rice and naan.

from: http://thewanderlustkitchen.com/indian-red-lentil-dal/