I love dal and this particular dal has been a favorite since my first trip to India in 2011.

24 hours before soak:

1 cup black lentils

1/4 cup dried kidney beans

cover with water and a splash of vinegar or lemon juice

1 Tablespoon ghee or oil

1 onion

1/2 Tablespoon ginger

2 garlic cloves

1 (14oz.) can pureed tomatoes

2 teaspoons sea salt

3/4 teaspoon ground cayenne

1 teaspoon garam masala

1 bay leaf

6 cups water

1/4 cup cream (or coconut milk)

Method:

1. Drain the soaked legumes and set aside.

2. Finely dice the onion and set aside.

3. Using a mortar & pestle (or knife or food processor), grind the ginger and garlic into a paste.

4. Heat a Dutch oven (or large stock pot) over medium heat. Add the ghee (or oil) and heat for 30 seconds before adding the garlic and ginger. Cook for 30 seconds.

5. Next, add the canned (or fresh) tomatoes and cook until thickened 3-4 minutes.

6. Add the salt, cayenne, garam masala & bay leaf. Cook 30 more seconds, stirring frequently.

7. Add the lentils and 6 cups water. Cover with a lid. Bring to a simmer over medium-high heat. Reduce heat slightly and cook for 90 minutes - up to 3 hours. Lentils and kidney beans need to be tender and fully cooked. Check the level of liquid every 20 minutes and add more water if needed to prevent burning - making sure the legumes are covered at all times.

8. Once cooking is complete, remove from heat and stir in the cream or coconut milk. Serve right away with cilantro and rice.