Daal Makhani

Ingredients:

1 cup brown lentils
1/4 cup kidney beans
salt and pepper, to taste
1 tablespoon coconut oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
4 cloves
1-1/2 tablespoons ginger, minced
3 cloves garlic, minced
1 teaspoon turmeric
pinch cayenne pepper
1 cup tomato puree
1 tablespoon chili powder
2 tablespoons coriander
2 tablespoons butter
2 tablespoons fenugreek leaves
3 tablespoons cream

Soak lentils and kidney beans overnight and simmer until tender. Reserve cooking liquid.

Cook cumin, cardamom, cinnamon, bay leaves, and cloves in the oil.

Add ginger, garlic, turmeric, and cayenne pepper.

Stir in tomato, chili powder, and coriander. Bring to simmer.

Add lentils and kidney beans with some of the reserved liquid. Bring to simmer and add butter, fenugreek, and cream. Remove from heat.

Serve with basmati brown rice or millet and yogurt.