Name: Dal Makhani (Indian Butter Lentils)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6 to 8 servings
Ingredients: 1 cup (140 g) dried whole black lentils (urad dal); ½ cup (70 g) dried small red beans or kidney beans; 8 cups (1.9 L) low-sodium vegetable stock; 3 tablespoons ghee (clarified butter); 2 large onions, chopped; 6 large cloves garlic, crushed using a mortar and pestle or grated on a microplane; 1-inch piece fresh ginger, grated on a microplane; 1 bay leaf; 1-inch piece cinnamon stick; 2 whole pods cardamom, cracked open; 2 whole cloves; 2 dried small hot red chilies (more or less to taste); 1½ tablespoons garam masala spice mix; ¾ teaspoon each ground coriander, cumin, chili powder, and sweet paprika; ¼ teaspoon each ground fenugreek and black pepper; 1 teaspoon coarse kosher salt; 1 (14 oz/400 g) can petite diced tomatoes (preferably no-salt-added); 1 (6 oz/170 g) tomato paste; 4 tablespoons (60 g) unsalted butter (preferably grass-fed), cut into 4 pieces; ½ cup (120 ml) heavy cream