adapted from savvyeats
Prep time: 15 minutes
Cook time: 4-5 hours on low, 8-10 hours on high (You could probably do it stove top in 45-60 minutes, but I haven't tried.)
onion: .25, ginger: .05, garlic: .10, lentils: .30, beans: .10, tomato sauce: .35, butter: .30, milk: .20, other stuff: .15)
1 Tbsp canola coil
1 medium yellow onion, chopped
6 cloves garlic (this cooks a long time, so it doesn't come out overtly garlic-y, in case you were worried)
2-inch piece of ginger, peeled (about 2 Tbsp minced or about 2 tsp dry if you're in a pinch)
1 tsp ground cumin
1 tsp ground coriander
2 tsp chili powder (I used about half that; we're wimps)
6 1/4 C water
2 C black lentils (or another type lentils if you can't find black. I just used the regular greenish brown ones you can find anywhere)
1/2 C dried kidney beans (I used kidney, but I bet most varieties would work fine)
1 C tomato sauce
2 Tbsp garam masala (check your Asian market if you want it cheap or can't find it at a regular store)
2 tsp paprika
8 Tbsp butter
1 1/2 C milk
1/2 C cream
Heat a little oil in a pan and throw your onions in. Julie caramelized them, but I was in a hurry so I just let them get tender and a bit brown. I bet if you were in a super hurry, you could just throw your onions in the pot and call it good.
Puree the garlic, ginger, cumin, corainder, chili powder and 1/4 C water to create a paste. [I also threw the onions in here with a little more water. Kip doesn't like the texture of onions, so ours got pulverized.]
Stir in lentils, beans, and oil in the bowl of the crockpot (set to high) and coat it all in oil. Add spice paste, onions, tomato sauce, garam masala, and paprika. Top with remaining water and stir it.
Cook on low for 8-10 hours. (Or on high for 4-5 hours, which is what I did.)
Thirty minutes before serving, stir in butter and milk.
Serve with a splash of cream and some cilantro leaves if you've got them and if they're your thing (they're totally my thing).
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com