Dal Makhani (Butter Lentils)

If vegans or vegetarians are looking for more iron in their food, a great way to introduce them are lentils. Lentils are a pretty nifty source of protein, fiber, and iron, and aren't too hard to cook up either. This recipe is a delicious curry that provides quite a bit of nutrition. 

Dal Makhani with Homemade Roti Garnished with Cilantro

1/2 cup lentils (traditionally made with black lentils but any lentils will do) 

1/4 cup cream or milk (I use cashew milk but you can use whole milk for vegetarian)

1 tbsp canola or vegetable oil

5 tbsp butter 

2 vine-ripened tomatoes

1/2 white or yellow onion 

1/2 tbsp garlic 

1 tsp ginger (ginger paste works)

1 tsp garam masala (or curry powder if you don't have garam masala)

1 tsp cayenne or red chili powder

1/2 tsp turmeric

1/2 tsp black pepper 

1. In a pot, bring to boil, 1 cup of water with lentils. Cook lentils for approximately 15 minutes. About 10 minutes before the lentils boiled, cut up onion, garlic, ginger (if fresh),  and tomato. 

2. In a separate pot, pour in one tbsp of oil and begin to fry up the onion. As it turns transluscent, begin to add the ginger and garlic. Salt lightly and add tomatoes. 

3. As tomatoes begin to soften and sautee with the onions, add turmeric and black pepper (fun fact: these are antioxidants that will aid in reducing inflammation). Once the tomato has cooked down slightly, add 2 tbsp of butter and stir up. 

4. By now, the lentils should be cooked. Add the boiled lentils along with water into the onion, tomato mixture and mix all together. As it begins to simmer, add rest of butter, cayenne, and garam masala. 

5. Mix and let simmer for 10 minutes for the seasoning to absorb into the lentils. Once simmered, adjust to taste the amount of garam masala, spice, or salt adding what you need. 

6. Pour in milk or cream and adjust the flavors again. Serve with rice, naan, or bread of your choice. Or even as a soup!