BROWN LENTIL CURRY 

1 cup brown lentils – pressure cook for 20 minutes 

½ onion chopped fine

1 large piece ginger chopped fine

2t coriander seeds ground

1t whole cumin 

Finely chop 1 small jalapeno and 2 tomatoes 

Heat 2T oil in wok – when hot, add first two spices; should turn dark almost immediately. Add onion and ginger and 1t salt and stir lightly until brown, add 2t turmeric, 1t cayenne, ½ t cinnamon, ¼ t ground cardamom, ¼t ground cloves; cook 1 minute, add jalapeno and tomatoes and cook until golden, add cooked lentils, 1T lemon juice and 1 cup water. Cover and cook 20 minutes at active simmer.  Can be served with brown rice and flatbread or naan.