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sarah.bragg
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Soak the lentils in hot water for 30 minutes to 1 hour (or ideally, in cold water overnight).
Drain and rinse the lentils, then add them to a pressure cooker or instant pot with the 6 cups of water and turmeric. Pressure cook for 10 minutes for slightly firmer lentils and 15 for softer.
Using a coffee grinder, grind up the cinnamon stick, cloves, peppercorns, cumin seeds, coriander seeds and cardamom until a fine powder.
Melt ghee in a large pot on medium-low heat and add the onion & jalapeno (if using) with a large pinch of salt. Stir and saute until onions are translucent, stirring often - up to 10 minutes.
Add the ginger and garlic and saute for another couple of minutes.
Throw the spices into the pot, stirring to combine everything and saute for another 3-4 minutes until spices are fragrant.
Add the cooked lentils to the spice mixture, stir really well and salt generously - start with ½ a teaspoon and keep adding until it tastes right, probably around a teaspoon.
Gently simmer for 5 minutes or so until the flavors are blending and it smells yummy.
Remove from heat and stir in the coconut cream and chopped cilantro, reserving some of each for garnish if you like.
Serve over rice with a sprinkle of cilantro and if you wanna go really wild, a dollop of ghee or grass fed butter.