Dal Makhani with Crispy Leek

Lentils, beans, and split peas (all legumes) are referred to as dal in Indian cuisine. Legumes are really the backbone of Indian meals and supply much-needed protein to what is often a vegetarian diet. The spices and aromatics in this dal elevate the simple lentil to another level of delicious. I like to make this dal thick and serve it as a dip with bread, but you can also thin it out and serve over rice for more substantial appetites.