Dal
My version adapted from Budget Bytes
1 c. dry lentils
4 tbs butter
1/2 medium onion (finely chopped)
2 cloves garlic
1 inch fresh ginger
1 can (15 oz.) crushed or diced tomatoes
1 can drained and rinsed kidney beans or black beans
1 c. tomato sauce
1 tsp cayenne pepper
salt and pepper to taste
1/3 c. cream or half and half
1/4 bunch fresh cilantro
Place the lentils in a pot and cover with a couple inches of water.
Bring to a boil over high heat and boil for 10 minutes.
Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater).
Return the drained lentils to the pot (medium heat) and add the butter and onion, cook until soft then add ginger, garlic, cayenne, salt and pepper.
Add the can of tomatoes, tomato sauce, kidney beans and one cup of water.
Stir it all together, bring it to a simmer then reduce the heat to low.
Put a lid on the pot and let it simmer, at least 30 minutes but maybe up to an hour.
Stir in the cream and garnish with fresh, chopped cilantro.
Serve over rice or with naan bread for dipping.
Toddler review-
I went easy on the cayenne pepper and cilantro and the toddlers liked it. The littlest toddler had seconds in fact.
Another update 4/22/12
the smallest toddler ate up his serving right away. The girls picked but eventually finished their bowls. I added a small can of tomato juice and simmered a little more. I need to figure out where to add in some finely diced onions. Probably before returning the lentils to the pot. We didn't have kidney beans but used up the last can of black beans from our pantry. So good.
Update 7/9/12
I added a little onion to the recipe and I loved it. Since it was finely chopped, the toddlers didn't even know it was there. Little man had two servings.
1 c. dry lentils
4 tbs butter
1/2 medium onion (finely chopped)
2 cloves garlic
1 inch fresh ginger
1 can (15 oz.) crushed or diced tomatoes
1 can drained and rinsed kidney beans or black beans
1 c. tomato sauce
1 tsp cayenne pepper
salt and pepper to taste
1/3 c. cream or half and half
1/4 bunch fresh cilantro
Place the lentils in a pot and cover with a couple inches of water.
Bring to a boil over high heat and boil for 10 minutes.
Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater).
Return the drained lentils to the pot (medium heat) and add the butter and onion, cook until soft then add ginger, garlic, cayenne, salt and pepper.
Add the can of tomatoes, tomato sauce, kidney beans and one cup of water.
Stir it all together, bring it to a simmer then reduce the heat to low.
Put a lid on the pot and let it simmer, at least 30 minutes but maybe up to an hour.
Stir in the cream and garnish with fresh, chopped cilantro.
Serve over rice or with naan bread for dipping.
Toddler review-
I went easy on the cayenne pepper and cilantro and the toddlers liked it. The littlest toddler had seconds in fact.
Another update 4/22/12
the smallest toddler ate up his serving right away. The girls picked but eventually finished their bowls. I added a small can of tomato juice and simmered a little more. I need to figure out where to add in some finely diced onions. Probably before returning the lentils to the pot. We didn't have kidney beans but used up the last can of black beans from our pantry. So good.
Update 7/9/12
I added a little onion to the recipe and I loved it. Since it was finely chopped, the toddlers didn't even know it was there. Little man had two servings.
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