Cinnamon and Nutmeg Dal

1 1/2 Tbsp olive oil
2 cinnamon sticks
1/2 whole nutmeg
1 tsp cumin seeds
1 tsp cinnamon
1 cup lentils (i used red)
1/2 tsp turmeric
4 cups water
1 tsp salt

Tempering Oil:
1 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped or mashed
1 Tbsp fresh ginger, grated
1 hot green chile or jalepeño, minced

Finishing touches:
1/4 cup fresh cilantro
juice of 1/2 lemon or lime

Heat the cinnamon sticks in the oil on medium-high heat until the sticks unfurl, 1-2 minutes.

Grate half of a whole nutmeg into the pot. Add the cumin seeds and ground cinnamon. Cook, stirring for about 1 minute.

Add the lentils, turmeric, water, and salt. Bring to a boil, then stir, cover, and reduce to low to simmer for 20-30 minutes.

Red lentils likely don't need mashed, but for sturdier lentils, if you want a thicker dal, you can mash or use on immersion blender on some of the lentils after they cook.

Uncover and continue to simmer for 5 minutes or so.

For the tempering oil: heat the oil in a small saucepan over medium-high heat. Add the onion and cook 4-5 minutes until it starts to brown. Add the garlic, ginger, and chile and cook for a little more.

Stir half of the tempering oil into the dal along with half of the cilantro, and all of the lemon/lime juice. Simmer gently for 5 more minutes.

Top with cilantro and tempering oil over the individual bowls.

Recipe adapted from a recipe in Indian Home Cooking (by Suvir Saran and Stephanie Lyness)