Dal Makhani Buttered Black Lentils

Ingredients

• 1 3/4 cups/360 g sabut urad (whole, dried black dal with skin), picked over and washed
• 1/2 cup/90 g rajmah (dried red kidney beans), picked over and washed
• 1 teaspoon turmeric powder
• 2 cassia or bay leaves
• 1 (3-inch/8-cm) stick cinnamon
• 3 whole cloves
• 12 cups/2.8 L water, plus more if needed
• 1 medium yellow or red onion, coarsely chopped
• 1 (1-inch/3-cm) piece ginger, peeled and coarsely chopped
• 4 cloves garlic, peeled
• 4 tablespoons/60 mL ghee or vegetable oil*
• 1 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1 teaspoon red chile powder or cayenne pepper
• 1-3 fresh Thai, serrano, or cayenne chiles, stems removed and chopped
• 1 (6 ounce/170 g) can tomato paste, unsalted
• 1/4 cup/60 mL water, plus more if needed
• 1 tablespoon plus 1 teaspoon salt
• 1/4 teaspoon cardamom seeds, ground
• 1 teaspoon kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
• 1/4 cup/60 mL half & half or heavy cream*
• 2 heaping tablespoons minced fresh cilantro, for garnish
• Brown or white basmati rice, Roti, or Naan, for serving

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