CREAMY DAL

Creamy Dal image

Yield serves 4

Number Of Ingredients 13

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1 cup dried lentils
4 to 5 cups water
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2-inch piece fresh ginger, peeled and grated
1 or 2 serrano chiles, seeded, deveined, and cut into julienne
1 large tomato, chopped
Pinch of curry powder
Salt to taste
1/2 cup half-and-half or heavy cream
Several sprigs fresh cilantro, for garnish

Steps:

Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).
Cover and cook on low for 4 to 6 hours, until the lentils are tender. While the lentils are cooking, prepare the remaining ingredients.
In a sauté pan, melt the butter and add the chopped onion. Sauté until the onion is medium brown, about 10 minutes. Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat. Add the tomato and continue to cook for another 5 minutes.
When the lentils are ready, add the sautéed onion mixture to the pot and stir together gently. Continue cooking just until all ingredients are heated through, 10 to 15 minutes.
Add a pinch of curry powder and salt to taste, then stir in the half-and-half.
Serve hot, garnished with sprigs of cilantro.
Suggested Beverage
Because of the richness of the cream in this dish, I could go with a light- to medium-bodied white wine, a good blanc de blanc (sparkling wine), or even a rosé.