Dhal Makhani

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   First, put the lentils into a pot.

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   Cover them in cold water by 2 inches, and bring to a boil over high heat.

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   Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.

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   2.

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   After 20 minutes the lentils should be a little softer, but not mushy.

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   Drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter.

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   Cover the pot and turn the heat down to low.

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   3.

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    Cook for an hour, stirring occasionally and adding water (up to a cup) when needed.

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    If you dont stir them, the lentils will probably burn to the bottom of your pot (that could also mean your heat is too high).

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    I stirred them 3 or 4 times throughout, and added the full cup of water.

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    4.

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    Now its time to taste and adjust the seasoning, with more cayenne for those of you who like a jolt of fire on your tongue.

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    5.

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    Stir in the cream and chopped cilantro, and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.