Red Lentil Dal with Charred Onions

Ingredients

• 1 tablespoon olive oil, divided
• 1 medium onion, cut into 1/4-inch-thick slices
• 1 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 whole clove
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 dried hot red chile
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 cup dried small red lentils
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Preparation

1. 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.
2. Combine mustard seeds, coriander seeds, cumin seeds, and clove in a small skillet over medium heat. Cook 1 1/2 minutes or until fragrant, stirring frequently. Remove from heat. Combine mustard mixture, cinnamon, cardamom, and chile in spice or coffee grinder. Pulse until ground.
3. Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat. Add ginger and garlic to pan; sauté 1 minute. Stir in spices; sauté 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion, and cook 10 minutes. Stir in cilantro and juice.