Use only enough cardamon to provide a subtle flavour and not be overpowering.
1 onion finely chopped
1 clove garlic crushed
300g puy (French style) lentils
¾ cup vegetable stock
turmeric ground
coriander ground
cumin ground
a few cardamon seeds crushed
chili flakes
½ cup coconut milk
oil
Boil lentils in water until almost cooked. Drain.
Fry onions in oil until soft.
Add garlic and all spices. Fry for 1 minute.
Add lentils, coconut milk and stock.
Simmer, stirring frequently, until lentils are soft and dal is reduced and creamy.
Serve with (of course) brown rice.
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