A flavorful and aromatic lentil curry, perfect for a comforting meal.
Heat the oil in a large saucepan over medium heat.
Ensure the oil is hot enough to release the aroma of the spices.
Add the cinnamon stick, cumin seeds, cloves, and cardamom pods. Stir until fragrant.
Stir constantly to prevent the spices from burning.
Add the chopped onion, garlic, ginger, and chili. Cook until the onion softens.
Chop the ingredients finely for even cooking.
Stir in the turmeric and lentils. Add water and bring to a boil.
Skim off any foam that forms on the surface.
Reduce heat and simmer until the lentils are tender, about 20 minutes.
Stir occasionally to prevent sticking.
Mash some of the lentils for a thicker consistency, if desired.
Use a potato masher for easier mashing.
In a small saucepan, heat oil for the tempering. Add the sliced onion and cook until golden.
Stir frequently to ensure even browning.
Pour the tempering oil over the cooked lentils. Stir in lime juice and chopped cilantro.
Add the lime juice just before serving for a fresh flavor.
Serve the lentil curry hot with rice or flatbread.
Garnish with extra cilantro for a vibrant presentation.
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