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.
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