Indian Lentil Stew - cooking recipe

Ingredients

1 1/2 cups brown lentils, rinsed (and picked over)
2 sticks cinnamon (3 inch pieces)
2 green cardamom pods (or white)
1/4 cup vegetable oil (or less to your taste)
2 large onions, chopped
3 medium ripe tomatoes, chopped (or 2 cups chopped and drained from a 28-oz. can)
1 serrano chili, seeded and finely chopped (or add seeds for more heat if desired)
2 teaspoons garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon garam masala
4 cups water
1 1/2 teaspoons salt (to taste)
3 medium zucchini, cut into 1/8 inch thick slices
1/4 cup fresh cilantro, chopped
basmati rice
cheesecloth
kitchen string

Preparation

Soak lentils in water to cover for 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and tie into a bundle with string.
Heat oil in a 4-qt. heavy pot over moderate heat until hot, but not smoking. Add onions and cheesecloth bundle and cook, stirring occasionally, until onions are softened, 6-8 minutes. Stir in tomatoes, chile, garlic, garam masala, cumin, coriander, and turmeric, bring to a simmer, stirring occasionally, until tomatoes have broken down, about 10 minutes.
Drain lentils in a sieve and add to onion mixture. Stir in water, bring to a simmer, and simmer, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes. Discard cheesecloth bundle and stir in salt. Arrange zucchini in an even layer on top of stew. Cook, covered, until zucchini is tender, about 10 minutes. Sprinkle stew with cilantro and serve over rice.