Creamy Spiced Indian Lentils

By Saveur
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1 1⁄2 cups kali sabut urad dal (whole black lentils)

1/2 cup rajma dal (small red kidney beans)

1 tbsp. mustard or canola oil

6 cloves garlic, coarsely chopped

2 thai green chiles, stemmed and coarsely chopped

1 2" piece peeled ginger, coarsely chopped

6 tbsp. ghee

1 tsp. cumin seeds

1 medium red onion, chopped

1 tsp. ground coriander

1 tsp. ground turmeric

1 cup canned peeled whole tomatoes, puréed

2 tbsp. garam masala

1 tbsp. kasoori methi (dried fenugreek leaves; optional)

1 tsp. kashmiri red chile powder or paprika


1 1/2 cups milk

8 tbsp. butter, cut into pieces

1/2 cup heavy cream

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