Dal Nirvana / Dal Makhani, aka: Lentils (Indian- Year Six: Volume 8; November, 2015)

Prep time: 5 min

Cook time: 1 hour, 15 min
Ready in: 1 hour, 20 min
Serves: 4- 6

Ingredients:
1 c. dry lentils
3/4 c. crushed tomatoes
1 T. ginger
1 T. minced garlic
1 tsp. cayenne pepper
1 c. water
4 T. butter
Salt, to taste
Pepper, to taste
1/3 c. heavy cream
2 T. cilantro- minced (for garnish)

Directions:
- In a large sauce pan, add lentils and fill with water to cover by 2"
- Bring to a boil
- Reduce heat and simmer until lentils open and are tender, 10 min
- Drain water from lentils
- Return lentils to pot
- Stir lentils around in pot, mashing some against pot to break open
- Add crushed tomatoes, ginger, garlic, cayenne, water, butter,  and salt and pepper to taste
- Cook until dal is thick, checking periodically to ensure water does not cook out, 1 hour
- Stir in cream, garnish with cilantro, and serve


*Karen found recipe here