Up until a year ago, lentils had no place in my life. I might have even tacked them to the list of largely inedible things, just below styrofoam and dimes.
I’ve since reconsidered.
Very recently, I gave lentils another go. And surprise surprise, I liked them.
The lentils, after simmering for an hour with fresh zesty ginger, savory garlic, cayenne, and a pat of butter, were all at once sweet and spicy, comforting yet exotic. For such a simple recipe, it was shockingly flavorful. Texture-wise, they mashed into a soft, porridge-like consistency.
This meal deserves to be made, if for no other reason than it’s just the easiest way to shock and seriously delight your tastebuds.
Dal Makhani
adapted from Nirvana Restaurant, as seen on SteamyKitchen
(serves 3)
1 cup dried lentils
15 oz can tomato sauce
1 tablespoon grated fresh ginger
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
2 tablespoons butter
3 tablespoons heavy cream
fresh cilantro for garnish
Place the dried lentils in a medium pot and add cold water to cover them by 2 inches. Bring it to a boil and then simmer over medium heat for 20 minutes, or until the lentils are soft but not mushy. Drain and return to the pot. Place the pot on the burner again.
Add the tomato sauce, ginger, garlic, cayenne pepper, and butter. Stir and let the mixture simmer over low heat, covered, for 1 hour.
Taste the mixture and adjust the seasoning as needed, adding more cayenne if you’d like it spicier.
Remove the pot from heat and stir in the cream. Serve with minced fresh cilantro.
Nutrition Information for 1/3 of recipe:
Calories: 328, Total Fat: 12.4g, Cholesterol: 34.1mg, Sodium: 914.2mg, Carbohydrate: 41.7g, Fiber: 17.1g, Sugars 7g, Protein: 13.1g
Mmmm…I LOVE Dal. It is so comforting, but a bit exotic at the same time!
not only does this sound relatively easy to make, i actually can easy compile all the ingredients (honestly, my number one recipe requirement!!). i am definitely adding this to the “to make” list – thanks!! now i just have to find some naan that looks as good as yours…
Oh yummy! My husband’s secretary always spoils me by sending me her homemade dal. Your version looks fabulous and naan is ALWAYS a hit.
:-) Mandy
I had no idea this could be so easy! I most definitely have to make it..and I may cheat and just buy Trader Joe’s naan ;)
I am Indian and I am sooo impressed with your Dal :)
Sadly Dal is one of those things I can only eat once in a blue moon…
this looks FABULOUS and pretty easy! *starred in my reader*
Thanks for sharing !
Gorgeous pictures! This recipe looks awesome. Man, I need to plan my whole meal plan for next week around your recipes . . .
Yes!! This sounds great! Thanks for posting:)
Lentils are so underrated, I love them! This recipe sounds so delicious, I love how easy yet flavorful it is. Your photos are gorgeous too by the way, yum :D
Ohhh, I love lentils, this sounds so good, and comforting too! As usual, you amaze me!! :)
this looks great! i’ve been looking for a reason to make naan as posted on eat, live, run a few weeks ago, and now it looks like i have it!
Dal Makhani Bukhara looks yummy but interestingly i m seeing the dish for the first time in red color or else its always a dark reddish brown color :)
Yummmm!!! This looks so good, I LOVE Indian food! And those pictures are gorgeous. :)
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the dis looks good but Dal Makhni is nt not made from this lentil.It’s a black urad lentil that we use.It’s got a creamier taste and is dark brown.
Dal is never reddish in color in original india. :)…but a nice try
the dish looks good but Dal Makhni is nt not made from this lentil.It’s a black urad lentil that we use.It’s got a creamier taste and is dark brown.
Dal is never reddish in color in original india. :)…but a nice try