A rich and flavorful lentil dish, perfect for a comforting meal.
Rinse the lentils and beans thoroughly, then soak them in water overnight.
Soaking helps reduce cooking time and improves digestibility.
Drain the soaked lentils and beans, then cook them in a pressure cooker with water and salt until soft.
Ensure the beans are fully cooked to achieve a creamy texture.
Heat butter in a saucepan and add cumin seeds, green chilies, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
Toast the spices gently to release their full flavor.
Add chopped onion to the pan and sauté until golden brown.
Stir frequently to prevent burning.
Mix in chili powder, turmeric powder, and tomato puree. Cook until the oil separates from the mixture.
Cooking the spices with the tomato enhances their flavor.
Combine the cooked lentils and beans with the spice mixture. Add water and simmer for 15 minutes.
Stir occasionally to prevent sticking.
Stir in cream and adjust seasoning with salt if needed.
Add cream gradually to avoid curdling.
Garnish with fresh coriander and serve hot.
Chop the coriander just before serving for maximum freshness.
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