Brown Lentils With Peanuts

2 cups brown lentils

2/3 cup raw peanuts, skinned

¼ cup unsalted Thai tamarind puree

4 tsp jaggery

2 tsp salt or to taste

1 tsp cayenne pepper

1 tbsp oil

½ tsp ground cloves

½ tsp ground cinnamon

3 tbsp cilantro, chopped

Clean and pick through dal for any small stones and grit.  Rinse several times inc old water until water is fairly clear.  Soak in 6 cups (1.5 L) water in a saucepan for 10 minutes.

Bring dal to a boil over high heat.  Skim any forth off the top.  Reduce heat to medium-low and boil gently, partially covered, until soft and dal can be mashed with back of spoon, about 30 minutes. 

Meanwhile, in a heavy skillet over medium heat, toast peanuts, shaking pan often to brown evenly, 3 to 4 minutes.  Stir peanuts, tamarind, jaggery, salt and cayenne pepper into dal and simmer for 5 minutes.

In a small saucepan, heat oil over medium heat.  Add cloves and cinnamon and immediately remove from heat.  Pour infused oil over top of dal.  Cover and simmer for 2 minutes.  Garnish with cilantro.  Serve hot with rice or any Indian bread.