Dal Bukhara

Ingredients:

1 can (12 oz) brown lentils (masoor)

In Blender:

1 tomato

1/2 onion

2 cloves garlic

1 inch sliced ginger

1/2 tsp Salt

1 tsp sugar

Vaghar (tempering) in medium sized pot:

2 tbsp oil

1 clove garlic, chopped

1/4 in ginger, finely sliced

4 black pepper

1 clove

1 in cinnamon stick

1 green pod cardomum (crushed)

1/2 tsp fennel

1/2 tsp turmeric

1/4 tsp hing

1/4 onion, finely chopped

1/4 tomato, finely chopped

To pot:

Add blended mixture. Let cook.

Add lentils. Let cook.

Simmer on low heat for an hour.

Add 1/4 c whipping cream.

Add 1 tsp butter.

Enjoy with naan (buy prepackaged, glaze with buter[and garlic, if so desired], oven at 350 for 8 minutes or until light brown, top with chopped coriander).

Restaurant style amendment: increase amount of whipping cream to 1/2 c and increase butter to 1/2 stick. (Yeah, why do you think food in Indian restaurants taste so. damn. good.)

Vegan amendment: don’t add the whipping cream or butter. It still tastes awesome, it just doesn’t taste rich.

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