Dal Makhani with Collards and Country Ham

Ingredients

• 1 1/2 cups dried urad dal (black lentils) or black-eyed peas
• 1/2 cup dried kidney beans
• 6 cups water, divided
• 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
• 2 tablespoons ghee or unsalted butter, plus more if needed
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 cinnamon stick
• 2 to 3 cloves
• 2 to 3 green cardamom pods
• 1 black cardamom pod (optional)
• 1 1/2 teaspoons grated peeled fresh ginger (grated on a Microplane)
• 1 1/2 teaspoons grated garlic (grated on a Microplane)
• 1 1/2 cups finely chopped yellow onion
• 2 serrano chiles, finely chopped
• 1 teaspoon Kashmiri chile powder
• 1/4 teaspoon ground turmeric
• 2 cups crushed tomatoes
• 1 (1 1/2-pound) bunch collard greens, stemmed, blanched, and chopped (about 3 1/2 cups)
• 1/2 cup half-and-half
• 1/2 teaspoon garam masala
• 1 teaspoon fenugreek leaves (optional)
• 1 tablespoon heavy cream
• 1 cup thinly sliced or shaved country ham (such as Benton’s) (about 2 ounces)
• Cilantro sprigs

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