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This recipe is too easy to be true, and a great place to start if you’ve never made Indian food before. A few pantry-friendly ingredients yield tons of flavor.
1. First, put the lentils into a pot. Cover them in cold water by 2 inches, and bring to a boil over high heat. Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.
2. After 20 minutes the lentils should be a little softer, but not mushy. Drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter. Cover the pot and turn the heat down to low.
3. Cook for an hour, stirring occasionally and adding water (up to a cup) when needed. If you don’t stir them, the lentils will probably burn to the bottom of your pot (that could also mean your heat is too high). I stirred them 3 or 4 times throughout, and added the full cup of water.
4. Now it’s time to taste and adjust the seasoning, with more cayenne for those of you who like a jolt of fire on your tongue.
5. Stir in the cream and chopped cilantro, and serve over rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!