Indian Dal with Almond Butter (Recipe)

1 c. plus 2 Tbsp. butter

1 c. roasted almonds

Salt

1 c. green lentils

2 whole cloves

1 small cinnamon stick

1 bay leaf

2 cardamom pods

1 small red onion, diced

4 or 5 cloves garlic, minced

1 ripe tomato, roughly chopped

1 qt. chicken or vegetable broth

2 Tbsp. heavy cream

2 Tbsp. smooth almond butter

1. Start by making butter-toasted almonds. Melt 1 c. of the butter in a large saucepan. Then add the almonds and stir until they’re a light golden brown. Remove from the heat and strain the almonds through a fine-mesh sieve over a bowl. That way you can save the butter for other recipes.
2. Spread the almonds on paper towels to absorb the excess butter. Then pulse them lightly in a food processor until they’re chunky. Salt to taste. Set aside.
3. Wash and soak the lentils in water to cover, for at least 20 minutes.
4. Melt the remaining 2 Tbsp. butter in a saucepan. Stir in the cloves, cinnamon, bay leaf, and cardamom pods.
5. Add the onions and sauté over medium-high heat until lightly golden.
6. Stir in the garlic and sauté until it is fragrant, about 1 minute.
7. Stir in the tomatoes and cook until softened.
8. Drain the lentils and stir them into the onion mixture. Pour in the broth and bring it to a simmer. Cover and cook until the lentils are tender.
9. Stir in the cream and almond butter to finish.
10. To serve, garnish the lentils with some of the butter-toasted almonds.

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