Dhal Makhani

Ingredients

• 1 cup Dry Lentils (any Kind Works--I Used Dupuy)
• 1 can (15 Oz. Can) Tomato Sauce
• 1 Tablespoon Grated Fresh Ginger
• 3 cloves Garlic, Minced
• ½ teaspoons Cayenne Pepper
• 2 Tablespoons Butter
• 1 cup Water (up To 1 Cup)
• 3 Tablespoons Heavy Whipping Cream
• 1 bunch Fresh Cilantro, To Garnish

Preparation Instructions

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.