Serves 4

• 3 tablespoons ghee (if you don’t have ghee, butter also works)

• 1 onion, finely chopped

• 1-2 teaspoons cumin seeds

• 1 teaspoon ground cinnamon

• 1-2 teaspoons ground cloves

• 6 garlic cloves, minced

• 2-3 tablespoons fresh ginger, finely chopped

• ½ jalapeno, finely chopped

• ⅓-½ cup tomato paste

• 1 cup dried red lentils

• 1 (15 ounce) can red kidney beans, rinsed and drained

• 1 2-inch cinnamon stick

• Water

• Salt and pepper

• 1 teaspoon chili powder

• ¼-½ teaspoon garam masala

• ¼-½ teaspoon curry powder

• ¼-½ teaspoon ground nutmeg

• ¼-½ teaspoon ground allspice

• ¼-½ teaspoon ras el hanout, optional

• ½ teaspoon liquid smoke, optional

• ¼ cup heavy cream, for serving

• 2 tablespoons butter, for serving

1. Heat a large Dutch oven or a thick-walled cooking pot over medium heat. As it’s heating up, add the ghee and let it melt. Add in the onion, cumin seeds, ground cinnamon, and 1 teaspoon ground cloves. Mix to to combine everything and let the onions saute for about 5 minutes, or until glassy.

2. Add to the pot the garlic, fresh ginger, and the jalapeno. Mix to combine everything and stir frequently for 1-2 minutes, letting the garlic cook. Once the garlic becomes fragrant, add the tomato paste. Mix well and let the mixture cook for 2 minutes.

3. Add in your dried lentils, canned red kidney beans, fresh cinnamon stick, and ½ cup of water. Season with salt and pepper, to taste. Stir to combine everything.

4. Mix in the chili powder, garam masala, curry powder, ground nutmeg, ground allspice, ras el hanout, and liquid smoke, if using. I’ve left the amount of these spices up to you as this is the point where you can really experiment with the flavor and make it how you want it. Personally, I like my lentils flavorful, so I used the full amount listed. Taste and season with salt and pepper, accordingly. Feel free to add more of any of the spices, according to your preferences.

5. Incorporate all of the ingredients, reduce the heat to low, and let it simmer for at least 20 minutes. Stir occasionally. You’ll also want to taste the Dal as you go along and add spices or other ingredients as you see fit. Add more water if your Dal becomes too thick. The longer you let the Dal cook and simmer, the better your flavors will be, but be sure to add additional water and scrap the bottom of the pan making sure nothing sticks.

6. Once you’re ready to eat, serve with a dash of heavy cream on top and a small slice of butter, on top. Mix everything together.

7. Enjoy!