This creamy lentil stew is one of the best lentil stew I have ever had.. It is a good dish for party and get together. Though the preparation is time consuming, it is definitely worth the effort as it is the kind of dish that once one had it will never forget the taste.
1 cup Urad Dal/Black Lentils
1/3 cup Rajma/kidney beans
1/3 cup Channa Dal/split chickpeas
2 cup Tomato paste/puree or blend 3-4 ripe tomatoes into puree
2-3 green chilies
3-4 cloves of garlic
1 tsp ginger garlic paste
1 tsp Jeera/Cummin Seeds
1/2 tsp Fenugreek seeds
A pinch of Asafoetida Optional
1 tbsp ghee/oil
1/4 cup or half stick Butter
1/3 cup half & half (or heavy cream）
1/2 tsp Garam Masala
1 tsp Chili powder
1 1/2 - 2 tsp salt（or to taste）
All the pulses/lentils you need
Wash and soak the lentils over night, the next day clean and put the soaked lentils in a crockpot, add 3-4 cups of water with 1 tsp of ginger garlic paste.
First heat up the pot on stove at low heat and once the water start boiling, put the pot back to the electric cooker and cook for 3-4 hours, it is very important to cook the lentils until it is tender/soft.
Minced garlic, and in a deep cooking pan, add 1 tbsp of ghee or oil，stir fry cumin seeds, fenugreek seeds and garlic, add the asafoetida.
Blend together 4 ripe tomatoes and green chilies in a mixer, pour this puree into pot, together with the cooked lentils, add 1 tsp of chili powder and salt, stir well, and simmer for another 30 minutes at medium heat.
Add Butter，half & half and Garam Masala, continue cooking for 8-10 minutes.
Serve with rice or Indian bread.
中文版，For Chinese, Click --> 奶香炖杂豆