Rhubarb and Lentil Stew with Indian Spices

3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2 tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.
from Bitten.