Name: Dal Bukhara
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbsp coriander seeds; 2 tsp cumin seeds; 1 tsp fennel seeds; 1 1-inch piece cassia or cinnamon stick; 4 whole cloves; 2 green cardamom pods, seeds removed and pods discarded; 2 dried chiles de árbol; 2 tsp paprika; 4 cups water, plus 3 cups hot water; 1 cup black beluga lentils, picked over for pebbles and rinsed; 2 tbsp sunflower oil; 1 tbsp ghee, unsalted butter or dairy-free butter substitute (use butter substitute to keep vegan); 1 whole yellow onion, finely diced (about 2 cups); Kosher salt; 1 1/2 tsp grated, peeled fresh ginger; 4 cloves garlic, minced; 14.5 oz diced fire-roasted tomatoes ((1 can)); 2 tbsp tomato paste; 1/2 cup heavy cream or full fat coconut milk (I used coconut milk to keep this dish dairy free/vegan); 1/4 cup chopped fresh cilantro leaves, to garnish