Punjabi Black Lentils

• Servings: 4 bowls
• Serve with sourdough bread
• Dad cooks for 45 min for less “gravy”

Ingredients

• Butter - 4 TBSPs, separated
• Onion - 1 medium, finely chopped
• Cumin seeds - 1/2 tsps
• Ginger - 1 inch, finely chopped
• Garlic - 2 cloves, finely chopped
• Coriander (spice) - 1 tsps
• Turmeric - 1/4 tsps
• Garam masala - 1/2 tsps
• Chile powder - 1.5 tsps
• Diced Tomatoes - 1 can (14.5 oz)
• Salt - 1/2 TBSPs
• Dried black lentils - 1 cup
• Water - 1.5 cans (empty tomato can)
• Milk - 1 tsp
• Cilantro - garnish

Instructions

1. Heat 2 TBSPs butter over medium heat. Once hot, add onion and cumin seeds and cook, stirring occasionally, until onion browned in spots.
2. Add garlic & ginger, cook for 1 minute more, then add the rest of the spices and tomato & cook for 3 minutes more, scraping any stuck pieces.
3. Add water and salt & then lentils. Bring to a simmer, then reduce to low heat & cover.
4. Cook until lentils are tender, 35 to 45 minutes, stirring occasionally. Adjust spices to taste.
5. Finish with 2 TBSPs butter and a splash of milk.