Name: Dal Makhani with Crispy Leek
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: Indian
Ingredients: Chapati or naan for serving; 1 Tbsp fresh lemon juice, plus more as needed; 3 Tbsp unsalted butter; 1 leek, white part only, cleaned and thinly sliced; 1 cup [180 g] black, red, or brown lentils, sorted and rinsed; Kosher salt and Freshly ground black pepper; Pinch of cayenne pepper; Pinch of ground clove; ¼ tsp turmeric; 1 tsp garam masala; 1 Tbsp tomato paste; One 2- in [5- cm] knob fresh ginger, peeled and minced; 2 garlic cloves, minced; 1 small onion, chopped; 1 Tbsp minced fresh cilantro; 2½ cups [600 ml] vegetable broth, plus more as needed

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 20

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

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.