Cozy Lemon, Tomato, and Cardamom Dal with Spicy Cashew Lemon Salsa
 
 
A cozy lemon, tomato, and cardamom dal that is filled with warm spices and topped with a bright cashew lemon salsa.
Yield: 4-6 servings
Ingredients
For the dal
  • 2 tbsp + 1 tsp coconut oil, divided
  • 2 red onions, finely chopped
  • salt and black pepper, to taste
  • 1 red chili, finely chopped
  • 1 green chili, finely chopped
  • 2¾ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • ¼ tsp ground cardamom
  • 1 cup (200 g) dried split red lentils
  • 1 (13.5 oz) can coconut milk
  • 2 cups vegetable broth
  • 5 oz baby spinach, washed
  • 4 vine ripe tomatoes, roughly chopped
  • juice of 1 meyer lemon, plus more to taste
  • 16 fresh curry leaves
For the spicy cashew lemon salsa
  • 1 cup (100 g) toasted cashews
  • 1 green chili
  • ½ meyer lemon
  • small bunch of cilantro, minced
Instructions
For the dal
  1. Heat 2 tbsp of the coconut oil in a Dutch oven until melted. Add the onions to the pan along with a pinch of salt. Saute for 5 minutes, stirring occasionally. Add in the chilies and cook for another 2-3 minutes or until soft and fragrant. Stir in the cumin, coriander, and mustard seeds. Once the mustard seeds start to pop, stir in the ground turmeric and cardamom.
  2. Pour the lentils, coconut milk, and broth into the pot and stir to combine. Bring to a boil. Reduce the heat and simmer, covered, for 25-30 minutes or until the lentils are soft and cooked through.
  3. Pour the spinach into the pot along with the chopped tomatoes and stir to combine. Cook for another 5 minutes to allow the spinach to wilt and the flavors to come together. Add the lemon juice and season to taste with salt and black pepper.
  4. In a small nonstick skillet, heat the remaining coconut oil over medium-high heat. Once hot, add the curry leaves and fry for 15 seconds or until crisp. Pour over the dal just before serving.
For the spicy cashew lemon salsa
  1. Coarsely chop the cashews, green chili, and whole lemon half (rind included), discarding any seeds. Stir in the cilantro along with a pinch of salt. Season to taste. Spoon onto the dal just before serving.
Notes
Recipe from One: Pot, Pan, Planet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/cozy-lemon-tomato-and-cardamom-dal-with-spicy-cashew-lemon-salsa.html