Description
An Indian dish with mixed lentils, clarified butter, and a bunch of great Indian spices.
Ingredients
- 1 cup Green Lentils
- 1 cup Red Lentils
- 7 cups Chicken Stock
- 9 Tablespoons Butter, Divided
- 1 whole Cinnamon Stick
- 1 whole Medium Sized Onion, Diced
- 1 whole Medium Sized Red Onion, Diced
- 8 cloves Garlic, Finely Diced, Almost Into A Paste
- 1 Tablespoon Fresh Ginger, Finely Diced, Almost Into A Paste
- 2 whole Cardamom Pods
- 3 whole Thai Bird Chilies
- 1 Tablespoon Garam Masala
- ½ teaspoons Cumin Powder
- ¼ teaspoons Coriander Powder
- ½ teaspoons Spanish Paprika
- ½ teaspoons Fenugreek Seeds
- 1 whole Bay Leaf
- 1 pinch (generous) Salt
- 14 ounces, weight Canned Petite Diced Tomatoes
- 6 ounces, weight Canned Tomato Paste
- ¾ cups Half-and-half
- 2 pieces Warmed Naan Bread
- 1 whole Chili, Thinly Sliced, For Garnish (optional)
Preparation
This is a bit of a process, but well worth it, trust me. My wife described it as everything comforting in her life in a bowl.
Start by adding lentils to a medium-sized bowl, and cover with water about 2 inches above the lentils. Soak overnight. The following day, strain and rinse lentils. Place into a medium-sized pot, cover with chicken stock, and bring to a boil. Once they come to a boil, reduce heat to a simmer and cover, cooking for about 1 hour.
Meanwhile, make the Indian spice mixture. Start by making clarified butter. To a nonstick, small skillet, add 4 tablespoons unsalted butter. Cook this on medium heat. You will notice the butter begin to foam. Take a spoon and skim the foam, leaving as muchof the golden butter intact. Repeat this until all the foam is removed. If you want, you can strain this through a cheese cloth.
Add cinnamon stick to lentils that are cooking, then cover again and continue to simmer. Meanwhile, have your mise en place ready, as the rest will go fairly quick.
To a large skillet, add clarified butter, and cook on medium heat. Add diced onions and cook just until they begin to caramelize, lowering the heat if necessary as you do not want to burn the onions, about 10–15 minutes or so. Once onions are browned, toss in garlic and ginger, and cook until garlic is fragrant.
Toss in cardamom pods, chilies, garam masala, cumin, coriander, paprika, fenugreek, and bay leaf. Cook for a few minutes, developing an oil wonderfully infused with Indian spices. (Yes, step back and smell your house. Lord, I love that smell.)
Remove from heat, and place that mixture into a bowl. Now you can clean up a bit before the lentils are finished cooking.
When lentils have cooked for about 1 hour, add salt and the Indian spice mixture. Pour in canned tomatoes and paste, stir, cover, and continue to cook for about 30 minutes.
Now you are getting ready, and excited, to eat! A few minutes before serving, add half-and-half and and remaining 5 tablespoons butter. Let butter completely melt in the lentils.
Meanwhile, warm up naan. Trust me, the naan is a great dipping tool.
Ladle a generous amount of the buttered lentils in a bowl, top with diced onion or chilies, if you desire. Tear off some of the naan, and with spoon in one hand and naan in the other, get busy. Not only is this a very affordable meal, and one that makes a lot, it is super delicious, comforting, and great for you to boot.
