5Senses | Lentil & Vegetable Dal

● Cooking oil – ¼ cup
● 5Senses wild cinnamon stick (1-inch) – 1
● 5Senses black peppercorns, whole – 8
● 5Senses green cardamom pods – 3
● 5Senses cloves, whole – 4
● 5Senses bay leaf – 1
● Cumin seeds – 1 tsp
● Onion, medium, sliced – 1
● Ginger garlic paste – 1 tsp
● Tomato, large, cubed – 1
● Coriander powder – 1 tsp
● Chili powder – 1 tsp
● Turmeric powder – ½ tsp
● Salt – 1 tsp
● Carrot, small, cubed – 1
● Potatoes, medium, cubed – 2
● Red lentils – 1 cup
● Water – 4 cups
● Fresh coriander leaves, chopped – 1 tbsp
● 5Senses whole spices garam masala – 1 tsp

1. Bloom the Whole Spices Heat oil in a large pot over medium heat. Add the cinnamon stick, black peppercorns, cardamom pods, cloves, bay leaf, and cumin seeds. Stir and let them sizzle for about a minute until fragrant.

2. Cook the Onion and Paste Add the sliced onion and ginger garlic paste. Cook together for four to five minutes, stirring regularly, until the onion softens and the paste is well cooked.

3. Cook the Tomatoes Add the cubed tomato and cook for three to four minutes until it begins to break down and soften.

4. Add coriander powder, chili powder, turmeric powder, and salt. Add a splash of water, mix well, and cook for two to three minutes until the spices are well incorporated and the oil begins to separate.

5. Add the Vegetables and Lentils Add the cubed carrot, potatoes, and red lentils. Give everything a good mix to coat well with the spice base.

6. Simmer Until Done Pour in the water and bring to a boil. Cover the pot and cook on medium to low flame for about twenty minutes, until the lentils are soft and the vegetables are fully cooked through.

7. Garnish and Serve Sprinkle garam masala and fresh coriander leaves over the dal.