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Indian Daal by Enchantedee (Dawn)

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	Total Cooking Time: about 30 minutes
	Serving Size:
	6 servings
Ingredients:
2 cups Red lentils 2 tbsps Olive oil 1 whole Finely chopped dehydrated onion 1 tsp Cumin seeds 1/4 tsp Ground cardamom 4 Cloves garlic, minced 4 cups Vegetable or chicken broth 3/4 cups Chopped dehydrated tomatoes 1/3 cup Chopped fresh cilantro 2 tbsps Minced fresh ginger 1 whole Fresh jalapeno pepper, minced 1 tsp Ground turmeric 1 tsp Salt
Preparation:
Place chopped onion into 1/4 cup boiling water and allow to soak Place dehydrated tomatoes into 3/4 cup hot water and allow to soak for 10-15 min. Do not drain off excess water Place the lentils on a clean, flat surface, preferably light in color to visually aid in the sorting. Sort through the lentils and discard any pebbles or chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold running water, drain Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and sauté the onion until golden brown, about 5 minutes Add the cumin seeds, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric and salt Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until lentils become soft, about 15 minutes