Dal

Dal Makhani
Ingredients:
1 cup dry lentils
1 (14 ounce) can crushed tomatoes
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 cup water
4 tablespoons unsalted butter
salt and freshly ground black pepper, to taste
1/3 cup heavy cream
2 tablespoons minced fresh cilantro

Directions:
-In a large saucepan, add lentils and enough water to cover by two inches. Bring to a boil and reduce heat to a simmer. Allow to simmer for 10 minutes, until lentils are open and tender. Drain and return to pot.
-Using a wooden spoon, stir lentils around pot, using spoon to mash some against the side of the pot. Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper. Cook over medium heat for about an hour, or until thickened. Periodically check to make sure the water has not cooked out. If so, add a bit more and cover pot for remaining cooking time.
-Stir in cream, garnish with cilantro and serve immediately.