Spiced Red Lentil Dhal
- 2 tsp prepared chili powder
- 1 Tbs curry powder
- 2 tsp turmeric
- 2 tsp whole mustard seeds
- 2 tsp whole cumin seeds can sub ground cumin
Combine spices in a small bowl, and set aside.
In a large dutch oven, heat the oil over medium high.
Add the onion, and cook until softened. Add the garlic, and cook a minute longer.
Add the spices and continue to cook, stirring, for 2 mins.
Add the bay leaves, lentils and stock and bring the mixture to a boil.
Turn the heat down, and simmer, partially covered for about 15-20 minutes.
Lentils should be tender and the liquid mostly absorbed.
Remove from heat, and stir in the cilantro.