Mixed Bean Dahl

1 cup mixed small lentils (see cook's notes below)
4 cups water
1 stick cinnamon

1 onion, diced
2 medium carrots
1 jalapeño pepper
3 cloves garlic, minced
1/2 inch fresh ginger, minced
1 tsp fennel seeds (optional)
1 tsp mustard seeds (optional)
3 Tbsp butter

1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp Fenugreek powder or favorite curry powder

1 cup crushed tomatoes
1 can garbanzo beans, drained
1 can light red kidney beans, drained
1 tsp salt
Sriracha or Tabasco hot sauce as desired

Set the dahl to cook by bringing the water and small lentils to a boil in a medium pot. As soon as the pot boils, add the cinnamon stick, and reduce to a very light boil. Cover partially and cook for about 30 minutes, stirring often, until the dahl is just cooked past al dente.

Meanwhile, sauté the onion, carrot and jalapeño on a large skillet or a 4-quart pot in the butter. Cook for about ten minutes, allowing the veggies to soften and caramelize a bit. Add the garlic, ginger and fennel and mustard seeds, if using. Cook another 2-3 minutes. Add the spices and cook another 2-3 minutes, until very fragrant. Then add the tomatoes and mix well. Simmer the tomatoes until the lentils are cooked.

When the lentils are cooked, transfer them to the pot with the tomatoes and add the garbanzo and kidney beans. Add the salt and check for spicy heat. Adjust seasoning with Sriracha or Tabasco sauce as desired. Cook for another 10-15 minutes to meld the flavors. You may have to add more water to maintain a nice saucy consistency.

Serve over rice or with a flatbread, like naan. Serves 4-6.

Cooks notes: You can use whatever combination of lentils (or grains like barley) and beans that suites your fancy (or pantry!) Wholefoods has a great lentil mixture.In Canada we had great varieties of canned mixed beans.As an alternative prep, spoon into individual ramekins lined with strips of puff pastry. Fold puff pastry back over top decoratively and brush with an egg beaten with a bit of water. Bake for 30 minutes on a 375F oven.I served this to a vegetarian instead of Steak and Guiness pie (below), when hosting our son's college cycling club - great protein and carb balance for bike racing!