The convincing lentil may be one of the little beans, yet without question packs a wholesome punch. While these are not comparative lentils used as a piece of standard Indian Dal Makhani dish, this is the thing that you may find in your market and will work fine in this recipe.
These are brown/green lentils:
I prefer the smaller black “caviar” lentils.
lentils are cooked for 60 minutes in tomato puree until soft and tender.
Stir in the cream.
stir to mix well.
Sprinkle with cilantro and serve.
Serve with basmati or naan flatbread.
6 ounces canned crushed tomato (or tomato puree, but not tomato paste)
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.