Red Lentil Dahl

NGREDIENTS 1 cup of red lentils, rinsed 1 tablespoon of olive oil 1 cup yellow onion cut in cubes 1 green chile, without seeds and chopped (serrano for spicy, jalapeño for softer) 4 cloves of garlic, chopped 1 tablespoon finely chopped ginger 1/2 teaspoon ground turmeric or curry powder 1/2 teaspoon ground cardamom 1/2 teaspoon ground cumiin 1/2 teaspoon of paprika 3/4 teaspoon of salt 5 small tomatoes Juice of half a lemon Chopped cilantro leaves to decorate RICE BASMATI WITH CARDAMOMO 2 cups basmati rice 1 tablespoon of salt 1 tablespoon of olive oil 1 tablespoon of cardamom seeds 2 cloves of garlic INSTRUCTIONS 1. Place the rinsed lentils in a medium saucepan along with 3 cups of water at room temperature. Put the heat in medium and let the lentils cook for 20 minutes. 2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the cumin seeds; Cook for 60 to 90 seconds, until fragrant. 3. Add onion, green chili, garlic and ginger; Cook for 4 to 5 minutes, until the onions become translucent. 4. Add the turmeric, cardamom, paprika, salt and tomato to the pan. Cook until the tomato begins to dissolve, about 2 to 3 minutes. Discard the cinnamon stick. 5. Once the lentils are cooked, drain the excess water. Stir the onion mixture with spices in the pot of lentils. Add the lemon juice and stir well. Test and add salt as needed. 6. Garnish with cilantro, serve with basmati rice. RICE BASMATI WITH CARDAMOMO 1. Cook 2 cups of basmati rice in 4 cups of water with cloves of garlic, cardamom, salt and olive oil. 2. Once the water boils, lower the heat and cover. 3. Move with a fork and serve with the red lentil Dahl.