By An Edible Mosaic
Prep Time: 20 Min
1 cup dried black lentils (urad dal) 1/2 cup dried red kidney beans 8 cups vegetable stock 3 TB clarified butter Onion, garlic, ginger 1 bay leaf, 1 inch cinnamon stick 2 cardamom pods, 2 whole cloves 2 dried hot red chilies 1 1/2 TB garam masala spice mix Coriander, cumin, chili powder, sweet paprika, fenugreek, S&P 14.5 ounce can diced tomatoes 6 ounce can tomato paste 4 TB butter + 1/2 cup cream
Cook Time: 2 hrs 15 Min
For the lentils and beans. The night before, soak the black lentils and red kidney beans. The next day, cook them in vegetable stock for 1 hour.
Caramelize the onion. Cook the onion in clarified butter until deep brown. Stir in the garlic and ginger, and then the spices. It smells amazing!
Stir it up and simmer. Once the lentils and beans have cooked for 1 hour, stir in the onion/spice mixture, the diced tomatoes, and the tomato paste. Simmer for about 45 minutes.
Finishing touches. Remove from the heat and stir in the butter until melted, and then stir in the cream. If desired, garnish with more cream, cilantro leaves, and sliced red onion. Dive in!