Ok, I lied. I tried making channa masala once without actually having tried any Indian food and hated it. I wanted the first… I mean second… Indian dish I attempted to be simple and quick. …that way, if its destiny was the trash can, I could quickly start over. One of my favorite things about Indian food is cardamom and lentils. I love that warm, almost chai tea like sweetness cardamom has. I found this recipe online with both lentils and cardamom and decided that I must give Indian Dal a spin. I was pleased to see that red lentils would cook in about 15 minutes. Perfect! I think adding deeply browned chunks of tofu would be wonderful in this recipe. May have to give that a try tomorrow. I didn’t have cilantro on hand… and am happy to report that this recipe still tastes fabulous without it. I’m also thinking this might be good in the slow cooker… What about you ?