Dal

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  4 tbsp or 24g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Coriander seed

  Spices

  1 tbsp or 5g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
2. While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, salt and pepper.
3. Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
4. Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
5. http://budgetbytes.blogspot.com/2010/09/dal-nirvana-314-recipe-052.html

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• Dal Nirvana
• Rajma Dal Red Kidney Bean Curry
• Indian Red Lentil Dal
• Coconut Apple Ginger Dal
• Mung Dal With Chicken