Now that the Bruins have brought championship pride back to Boston at long last, it seems fitting that we all celebrate. My notion is to fuel Vancouver's fires with some additional methane.

So, today's legume recipe is for a version of dal makhani. Traditionally, this is made with black urad dal (Vigna mungo), but, in a slight nod to the admittedly delicious Madras Lentils from Tasty Bite (which I've bought numerous times at Costco), I use plain ol' brown lentils.

My recipe goes a step further in that it is vegan, in recognition of my daughter's continued culinary crusade. The dish is better with the addition of some dairy (butter and/or cream), but is pretty good as-is too.

This recipe makes a large pot of this dish. If you want to start smaller, halve the recipe.

Rinse and pick over the dried lentils and dried beans (if using). Add to pot and soak in 6 cups of water for at least several hours (or use the quick-soak method for the beans: bring to boil, turn off heat and soak, covered, for an hour). Drain, rinse and return to the pot. Cover with five cups fresh water (if you are using dried beans, increase water to 6 cups), bring to a boil, then reduce heat to a simmer and cook slowly for 30 minutes. Add 1 tbsp each of the ground chile and ground cumin, and 1 tsp of the salt, and continue to cook until the lentils and beans are tender. Cooking at a slow simmer will help the lentils to keep their shape, which makes for a better texture (IMO) in the final product. If the lentils are "tight", add another cup of water. You want the lentils to be loose and somewhat brothy.

I like to finish in my cast iron dutch oven. If you don't have one, or a second large pot, then you may wish to do the next stage in a large skillet, then add the contents back into the lentils, rather than the reverse.

Heat 1/4 cup extra virgin olive oil in a large pot or skillet with the cumin seed and mustard seed on high until the seeds begin to sputter and pop. Add the onions and fry for 5-6 minutes, then add the ginger and garlic. Fry for a minute, then add jalapeno and remaining spices (except the garam masala). Fry for ~2 minutes until the spices are sweet and fragrant. Add the tomatoes (with juices) and fry for ~2 minutes. Dump in the lentils and remaining water (or dump the contents of the skillet into the lentils). If using canned beans, drain, rinse and add at this point.

Lower heat to a simmer and let flavors combine for 15-20 minutes, adding water if needed. Add the garam masala. If you want to add cream or butter, add at this stage and simmer gently for another 5 minutes, stirring frequently. Serve over basmati or jasmine rice and garnish with chopped cilantro. Serves 6-8.

The Mrs. likes to stir yogurt into hers for creaminess and to tame some of the spiciness, although I don't think this recipe is all that fiery.