Dal Makhani

INGREDIENTS

• 1 C lentils
• ¼ C dry kidney beans (optional)
• water to cover
• 5 C water
• 4 bay leaves
• 2 T salt
• 2 T vegetable oil
• 1 T cumin
• 2 T cardamom
• 1 t cinnamon
• 1 t ground cloves
• 1½ T ginger, grated
• 1½ T garlic, minced
• ½ t ground turmeric
• 1 C tomato puree, or more to taste
• 1 T chili powder
• 2 T ground coriander
• ¼ C butter (To make vegan replace butter with vegan butter or oil and omit cream)
• 2 T dried fenugreek leaves (optional)
• ½ C cream (optional)

PREPARATION

1. Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak overnight.  Drain.
2. Cook lentils, kidney beans, 5 C water, bay leaves and salt in a pot over medium heat until tender, stirring occasionally, about 1hr. Remove from heat and set aside.
3. Heat vegetable oil in a saucepan over medium-low heat. Add cumin, cardamom, cinnamon, cloves, ginger, garlic, and turmeric.
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. 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.