Saturday, August 3, 2013

Dhal Makani (Black Lentils)

Where does the time go...?

(Nicole...we're back!)

These slow-cooked black lentils are creamy and tasty when stewed with Indian spices! The cook can vary the intensity of the flavors by adding more or less spice: fresh ginger, chopped garlic, bay leaves, cumin seeds, turmeric, cayenne, and black pepper (salt to taste added near end of cooking). Add a healthy scoop of tomato paste to the pot during cooking. Serve over bulgar wheat and sprinkle fresh cilantro or mint over each serving for a healthy meal. Include some fresh tomatoes from summer's bounty, and as always, Enjoy!

1 comment:

We Are Not Martha said...

This dish looks just fabulous! :)