Spiced Up Red Lentils(Masoor Dal) - cooking recipe

Ingredients

Spices
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 - 1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 - 1/2 teaspoon red pepper flakes (or more to desired heat level)
Lentils
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 -5 garlic cloves, minced (about 4 tsp.)
1 1/2 teaspoons grated fresh ginger
4 cups water or 4 cups vegetable broth
1 1/4 cups red lentils, rinsed
3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
1/2 cup fresh cilantro leaves
2 tablespoons unsalted butter
salt & freshly ground black pepper

Preparation

Mix the spices in a small bowl and set aside.
Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
Variation:
Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.