Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

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

Directions:

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 tomato puree, 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.