DAL MAKHANI (INDIAN BROWN LENTILS)

Dal Makhani (Indian brown lentils) image

Number Of Ingredients 20

1 cup brown lentils
1 water to cover
5 cups water
1-1/2 teaspoons salt
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1-1/2 tablespoons minced fresh garlic
1-1/2 tablespoons minced fresh ginger
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
1 cup canned tomato puree (I blended stewed tomatoes)
1 tablespoon chili powder - OPTIONAL. I didn't use any. Use up to 1 T
2 tablespoons ground coriander
1/4 cup butter
1 teaspoon fenugreek seeds, roasted. (Can also use 2 T dried fenugreek leaves)
1/2 cup cream

Steps:

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
Cook lentils, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1/2 hour. Remove from heat and set aside. Keep the lentils and any excess cooking water in the pot.
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, garlic, turmeric, and cayenne pepper. Stir to coat.
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.
Stir tomato mixture into the lentils, keeping any leftover cooking water from the lentils; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally with the lid off, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.