Dal Makhani (Indian Lentils)

Ingredients

• 1 cup lentils
• 0.25 cups dry kidney beans , Optional
• water to cover
• 5 cups water
• salt to taste
• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 4 cardamoms pods
• 1 cinnamon stick , broken
• 4 bays leaves
• 6 whole cloves
• 1.5 tablespoons ginger paste
• 1.5 tablespoons garlic paste
• 0.5 teaspoons ground turmeric
• 1 pinch cayenne pepper , or more to taste
• 1 cup canned tomato puree , or more to taste
• 1 tablespoon chili powder
• 2 tablespoons ground coriander
• 0.25 cups butter
• 2 tablespoons dried fenugreek leaves , Optional
• 0.5 cups cream , Optional

Instructions

1. 1

   Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

2. 2

   Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.

3. 3

   Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.

4. 4

   Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.

5. 5

   Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.