Red lentil dal

The lentils should be saucy but not soupy. Remove the cloves and the cardamom pods (they're edible, though) before serving. 

Ingredients

• 2 Tbsp olive oil
• 3 cloves garlic, grated (3 cloves yield ~1 1/2 Tbsp)
• 1 tsp grated ginger
• 3 cloves and/or cardamom (smash the cardamom), whole - Remove these before serving
• 1 teaspoon salt or chicken bouillon

Directions
Add oil to the pan, along with garlic and ginger. Cook for 2 minutes.
Add red lentils, salt/bouillon, and water to cover the lentils 1/2 inch. Add cloves or cardamom. Bring to boil and cook for 20-30 minutes... test the lentils to make sure they’re done, meaning that the center of the lentil is no longer hard.