Dal Nirvana

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  4 tbsp or 24g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  ½ cup or 126g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

Directions

1. Place the lentils in a pot and cover with a couple of inches of water. Bring to a boil over high heat and cook until tender, about 10 minutes. Drain the lentils in a colander.
2. While the lentils are boiling, mince the garlic and peel and grate the ginger using a small cheese grater. Return the drained lentils to the pot over medium heat and add the butter, ginger, garlic, cayenne, salt, and pepper.
3. Add the can of tomatoes and one cup of water. Stir together, bring to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, until the mixture is soft and thick. If not, continue to simmer, adding more water if it dries out.
4. Stir in the evaporated milk and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping.