Slow-Cooked Creamy Black Lentils with Whole Spices

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 cup cooked red kidney beans, coarsely mashed (see Notes)
1 cup crushed tomatoes or Tomato Sauce, canned or homemade
1 cup finely chopped red onion
1 cup whole black lentils (sabud urad), picked over for stones
1 teaspoon cumin seeds
2 cinnamon sticks (each 3 inches long)
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)
2 tablespoons finely chopped fresh cilantro leaves and tender stems
2 teaspoons coarse kosher or sea salt
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
4 green, white, or black cardamom pods
4 tablespoons Ghee or unsalted butter
8 medium size cloves garlic
½ cup heavy cream
½ cup yellow split peas (chana dal), picked over for stones

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