Red Lentil Daal

1 cup red lentils
3 cups vegetable broth
3 medium carrots, diced
1 tsp cumin seed
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp cardamom seed
½ tsp mustard seed
4 whole cloves
½ tsp ground mild chili
1 tsp ground ginger
¾ tsp ground turmeric
½ tsp ground cinnamon
2 tbsp cashew butter*
½ tsp amchur powder or ½ tsp lemon juice
½ tsp cane sugar
salt to taste

*You can do up the cashew butter yourself by placing 3 tbsp of dry roasted cashews in a coffee grinder and letting it run for ten seconds. Add ½ tsp oil and continue to continue to let it run, stopping occasionally, until it forms a smooth butter.

Rinse the lentils well under cold water and set aside.

In a large saucepan heat the cumin seeds, coriander seeds, fenugreek seeds, cardamom seeds, mustard seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes, making sure not to let them burn. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)

Add the broth and spice mixture to the pan and bring the lentils to a boil over high heat, then reduce to medium-low and cook, covered, for 25-30 minutes, until the lentils have completely broken down. Add the cashew butter, amchur powder or lemon juice, and sugar to the lentils, and stir until combined. Add salt to taste.