Smoky Spiced Butter Lentils Delight

1.Rinse the black lentils and kidney beans under cold water until the water runs clear. Soak them in water for at least 6 hours or overnight.

2.In a large pot, add the soaked lentils and kidney beans along with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lentils and beans are tender. Stir occasionally and add more water if necessary to keep it from drying out.

3.In a separate pan, melt the butter over medium heat. Add the cumin seeds and mustard seeds, and sauté until they start to crackle.

4.Add the chopped onions to the pan and cook until they are golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.

5.Add the pureed tomatoes to the onion mixture and cook for about 10 minutes, stirring occasionally, until the oil starts to separate from the mixture.

6.Stir in the turmeric powder, red chili powder, smoked paprika, and salt. Cook for another 2-3 minutes to allow the spices to bloom.

7.Once the lentils and beans are cooked, drain any excess water and add them to the tomato and spice mixture. Stir well to combine.

8.Add the heavy cream and garam masala to the pot, mixing everything together. Simmer for an additional 10-15 minutes on low heat, allowing the flavors to meld together.

9.Taste and adjust seasoning if necessary. If you want a smokier flavor, you can add a few drops of liquid smoke at this stage.

10.Serve hot, garnished with fresh cilantro, alongside naan or rice.