Spicy Lentil and Chili Stew Bowl

1.In a large pot, heat the vegetable oil over medium heat. Add the cumin and mustard seeds, allowing them to sizzle for about 30 seconds until fragrant.

2.Add the chopped onion, garlic, and ginger to the pot. Sauté for 5-7 minutes until the onion becomes translucent and starts to caramelize.

3.Stir in the turmeric powder, coriander powder, and garam masala, cooking for an additional minute to release the spices' aromas.

4.Add the diced carrot, bell pepper, and slit green chilies. Cook for 3-4 minutes until the vegetables begin to soften.

5.Incorporate the chopped tomato and cook for another 2-3 minutes until it breaks down and melds with the other vegetables.

6.Add the rinsed lentils and vegetable broth (or water) to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils are tender and the stew thickens. Stir occasionally and add more water if necessary to reach your desired consistency.

7.Season with salt to taste and adjust the spice level by adding more green chilies if desired.

8.Once cooked, stir in the crumbled Bhutanese cheese and lime juice, allowing it to melt slightly into the stew.

9.Serve the stew hot in bowls, garnished with fresh cilantro. Optionally, serve with cooked rice or quinoa for a complete meal.