I buy pre-made black lentil dal quite frequently, but they are loaded with salt, and I’m not sure the packaging is BPA free. I decided to expand my international cuisine horizons and make it on my own. I know very little about cooking Indian food so I have no idea how authentic this is. However, I do know that this was delicious. Next time I will use a better quality lentil than the plain old Goya ones I used (they are GMO’s!) I can’t wait to make this again!
- 1 cup dry lentils
- 15 oz can canned crushed tomatoes
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper (or less depending on your spice preference)
- 1 cup water
- 4 tablespoons butter
- 1/8 teaspoon salt, more to taste
- freshly ground black pepper
- 1/3 cup heavy cream
- 2 tablespoons minced fresh cilantro
In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the crushed tomato, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.
Stir in cream, garnish with minced cilantro.