Back in culinary school I took an elective in Indian cooking. One of the dishes we made along the way was dal makhani, a stew made of urad dal (also known as Indian black lentils or black gram), kidney beans, ginger, garlic, garam masala, tomato and plenty of butter and cream. (There’s something quite satisfying about being able to unwrap a whole stick of butter and just drop it into a pot of stew.) The recipe was simple, rich and easy to make in bulk. Definitely a keeper.
These lentils are one of my standbys. They’re good cold in the summer, hot in the winter or room temperature any time. I usually make a big batch of these along with something else for dinner, then eat the leftovers for lunch for the rest of the week. They go wonderfully with a salad for a light summer dinner or as a side dish for a heavier winter dinner. In short, they’re great no matter how you eat them. And when they’re cheap and easy on top of that…