Dal

Ingredients

• Lentils

  raw

  1 cup or 192g

• Tomatoes

  canned, crushed

  1 can (15 oz) or 425g

• Garlic

  raw

  2 clove or 6g

• Ginger root

  raw

  4 tbsp or 24g

• Cayenne pepper

  ½ tsp or 0.9g

• Cumin seed

  1 tsp, ground or 3g

• Butter

  unsalted

  2 tbsp or 28g

• Evaporated milk

  with added vitamin D, without added vitamin A

  ½ cup or 126g

• Cilantro

  raw, coriander leaves

  9 sprigs or 20g

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 Chapati !!!