Dahl and Rice

Dear Turkey,

Before you tell me

This is the best dahl ever:

It has cream in it

Dahl and Rice

(adapted from budget bytes)

Ingredients:

- 1 bag dry brown lentils (or yellow split peas, if someone doesn't like lentils)

- 2 15 oz cans diced tomatoes

- 4 cloves garlic, minced or crushed

- 2 shallots, diced

- 2 inches fresh ginger, grated, or a few T pickled ginger, diced

- 1/2 t cayenne pepper (or chili powder, for wusses)

- 2 T cumin

- 1 t dried cilantro (or fresh, of course, but put that in at the very end)

- 4 T butter

- salt and pepper, to taste

- 3 T honey

- 1 c cream (yup, just do it) or evaporated milk

Instructions:

- Boil the lentils in a few inches of water for about 10 mins, drain.

- In the same pot, heat the butter, spices, garlic, ginger, and shallots and cook for a few minutes until the shallots start to soften. 

- Return the lentils to the pot and add the tomatoes (and their juice), honey, and 2 c water.

- Simmer with the lid on, stirring occasionally, adding water if necessary, for about 30-45 minutes, until the lentils are just beginning to fall apart.

- Add the cream. If it's too liquid-y for your taste at this point, you can cook it down more. Garnish with fresh cilantro and plain yogurt. 

- Serve with naan and rice (I used brown rice with some olive oil, salt, lemon juice, curry powder, and turmeric stirred in.)

Enjoy,

Tofu