Dal -- The Dip of the Week

I'm trying to make a dip each week for vegetables and pita -- adding a little protein to the afternoon snack. This one is Mark Bittman's Simplest Dal.

1 c. dried red lentils
2 T. fresh ginger, minced
1 T. garlic, minced
4 cardamom pods
1 T. mustard seeds
2 whole cloves
1 t. black pepper
salt
2 T. cold butter or olive oil

Combine lentils, ginger, garlic, cardamom, mustard seeds, cloves, and pepper in a saucepan and add water to cover by about 1". Cook at a steady simmer until the lentils are quite soft, 20-30 minutes, salting as the lentils soften.

Remove the cloves and, if you like, the cardamom pods. Stir in the butter or oil if you're using it. Taste and adjust the seasoning.

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