adharas' Dal Makhni

• 2/3 c whole urad dhal, black beans; available in Indian stores, not black beans used in Mexican cooking
• 3 T raw red kidney beans
• 3.5 t ginger paste (or grated)
• 3.5 t grated garlic (or paste)
• 4.5 oz tomato puree
• 1 t red chili powder
• ½ butter
• ½ c heavy cream

Pick through lentils, to make sure they are clean, sometimes there are tiny little pebbles. Wash and soak overnight, drain.

Add approx 6 cups water, bring to boil, cover and simmer until lentils are cooked and 2/3 of the liquid has evaporated. Mash the lentils against the side of the pan with a wooden spoon. Don’t have to mash everything, just a half cup or so, to thicken liquid. Add giner, garlic, tomato, red chili p, and half of the butter, stir and cook for 45 min. Add cream, stir and cook 10 min. Adjust seasoning. Add salt, after the beans are cooked, otherwise, it halts the cooking process. Garnish with remaining butter.

If you have a pressure cooker, cook the lentils in that, and then proceed with recipe. It’s much quicker. If you have a slow cooker, you can let it sit all day.