Daasi Dishes: Dal Makhani (Spicy Lentils)

This is my comfort vegetarian dish. When I need something spicy, warm that makes my toes curl!

Ingredients

3/4 cup whole black lentils (whole urad dal for my Indian friends)
2 tablespoons kidney beans
1 teaspoon cumin seed
2 green chilies chopped
1 stick cinnamon
2 cloves yeah, not cloves of.. what? Chutki, just cloves :-)
3 cardamoms
1/2 cup onion, finely chopped
1/2 teaspoon ginger-garlic paste You can also grind garlic and  ginger if you are up to it. I do that
1 teaspoon extra hot red chili powder or more or less depending on your spice tolerance :-)
1/4 teaspoon turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup cream  You can use coconut milk if you are vegan (you know who you are!) , instead of the cream
2 cups water, to boil the lentils
3/4 cup water
3 tablespoons butter or Olive Oil, if you prefer, butter tastes better though :-)
2 tablespoons chopped fresh coriander
2 teaspoons salt or less or more depending on your taste

Recipe

1. Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
2. Combine the lentils and beans with salt and 2 cups of water and cook till they are overcooked (40 mins or pressure cook them).Whisk well till the mixture is almost mashed.
3. Heat the butter in a pan and add the cumin seeds.
4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
5. Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
6. Add the lentil and bean mixture, water and salt if required and simmer for 10 to 15 minutes.
7. Add the cream and mix well.
8. Garnish with the cilantro and serve hot