Red Lentil Dal with Charred Onions

Directions

1. 1
   Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat.
2. 2
   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.
3. 3
   Remove from heat. Coarsely chop; set aside.
4. 4
   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.
5. 5
   Remove from heat.
6. 6
   Combine mustard mixture, cinnamon, cardamom, and chile in spice or coffee grinder. Pulse until ground.
7. 7
   Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat.
8. 8
   Add ginger and garlic to pan; saut 1 minute. Stir in spices; saut 1 minute.
9. 9
   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.