Creamy Dal

A cold fall evening.  

Well all day it's been cold.  

I've started a new scarf, but I'm not sure if the yarn is long enough I might have to pull it out and begin something else.  A hat?  A cowl?  Or something else. 

For dinner I decided to pull out my copy of The Gourmet Vegetarian Slow Cooker and put some lentils in the pot.  

Creamy Dal 

pg 18

Ingredients:

• 1 cup dried lentils
• 4 1/2 cups water
• 1 tablespoon unsalted butter
• 1/2 yellow onion, chopped 
• 1/4 teaspoon cumin 
• 1/4 teaspoon mustard seeds 
• 1/2-inch piece fresh ginger, peeled and grated 
• 2 serrano chiles, seeded, deveined, and chopped 
• 1 large tomato, chopped 
• pinch of curry powder 
• salt to taste 
• 1/2 cup heavy cream 
• springs fresh cilantro for garnish 

Directions:

• Rinse lentils 
• Place them in the slow cooker 
• Add water 
• Cover and cook on low for 4 to 6 hours, until lentils are tender.
• While cooking lentils prepare remaining items 
• Melt butter over medium heat 
• Add chopped onions 
• Saute until brown 
• Add cumin, mustard, ginger, and chilies cooking for another 5 minutes 
• Add tomato and cook for another 5 minutes 
• when lentils are ready add onions and tomatoes to the slow cooker 
• Continue cooking for about 10 more minutes 
• Add a pinch of curry powder and salt.
• Then stir in heavy cream 
• Serve over rice with cilantro on top