Dal Nirvana (creamy spiced lentils)

I have always been a little intimidated by trying to make Indian food at home, but it turns out that it is actually really easy and super cheap. This recipe is made almost exclusively with things I keep on hand, which makes it a pretty good meal to throw together even if I haven't been to the grocery store in a while. This dish is surprisingly good. The yogurt at the end really makes it delicious.

Ingredients:

1/3 cup brown lentils (the cheap ones)
1/2 cup crushed tomatoes
1 clove garlic, minced
3/4 teaspoon of freshly grated ginger
1/8 teaspoon cayenne pepper (or more depending on your preference)
1/2 rounded teaspoon cumin
1/2 rounded teaspoon garam masala
1 tablespoon butter
1/2 cup veggie stock
1/4 rounded cup plain yogurt
1/8 teaspoon coriander seeds, crushed
cilantro
salt
pepper

Directions:

Place lentils in a large soup pot and cover with 2-3 inches of water. Bring to a boil and cook for 15 mintues, then drain water off. Place lentils back on stove and add garlic, ginger, cayenne pepper, cumin, and butter. Stir to combine and allow butter to melt. Add tomatoes and veggie stock and cover the pot. Cook over low heat for about 30 minutes, stirring occasionally. Check the lentils a few times to make sure they aren't getting too dry, if they are then just add a little water back in. Lentils are done when they are tender and thick but not dry. Turn off heat when lentils are tender and stir in yogurt and coriander seeds. Season with salt and pepper. Serve with naan and rice and top with cilantro.