Punjabi Black Lentil Dal

Prep Time: 10 mins | Cook Time: 50 mins | Course: Dinner | Servings: 4

Lightly spiced black lentil dal is the ultimate comfort food, finished with a schmear of butter and cream and topped with cilantro. Wonderful on its own or over rice with naan bread to sop up the goodness. Inspired by Deb at Smitten Kitchen https://smittenkitchen.com/2017/03/punjabi-style-black-lentil-dal/ 

1 Tbsp butter

1 Tbsp olive oil

1 onion, diced

1 Tbsp ginger, finely grated or puree

½ tsp cumin seeds

2 cloves garlic, minced

1 tsp coriander

½ tsp turmeric

½ tsp garam masala

½ tsp chili powder (or more, to taste)

14 oz diced tomatoes

1 tsp salt

Pepper, to taste

1 cup black lentils

5 cups water

Topping:

4 tsp butter

2 Tbsp heavy cream

¼ cup cilantro, chopped

Saute the butter, olive oil and onion until caramelized and brown in spots. Stir in the ginger, cumin, garlic, coriander, turmeric, garam masala and chili powder sautéing for 2 minutes. Add in the tomatoes, salt, pepper, lentils and water. Simmer over medium-low heat for 35-45 minutes.

Ladle into 4 soup bowls and divide butter on top of each, a drizzle of cream and top with cilantro.

Naan Bread: https://denosdiner.com/baked-goods/naan-with-garlic-cilantro-butter