DAL MAKHANI
Steps:
- Pick over, rinse and soak lentils and kidney beans overnight. Combine the soaked lentils and beans with water, salt, chili powder, fennel seeds, turmeric, and whole garlic and ginger. Bring to a boil, then reduce heat and simmer with the lid off for about 10 minutes, skimming off any foam that rises to the surface. After 10 minutes, cover and continue simmering until lentils and beans are very soft (about 2 hours). With about 20 minutes of cooking time left, fish out the garlic and ginger and grind to a paste (chop ginger up if it has not softened enough to grind it in its whole state). Melt butter in a medium-sized, heavy skillet. Add cumin seeds and asafoetida and let it sputter for a minute or so. Add ginger-garlic paste and chopped onions and cook till light golden brown in color. Add garam masala and chopped tomatoes. Saute till tomatoes are very soft and mashed. Remove from heat. When beans and lentils are very soft, lightly mash mixture, then add onion-tomato mixture (with a little water, if needed, to obtain desired consistency). Correct seasoning, and simmer over very low flame w/ flame tamer for about 90 minutes. Add milk and let it simmer for 5 more minutes, then turn off the heat. Stir in cilantro. Serve hot with Indian bread or rice.
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