Directions

1. Soak lentils and kidney beans in cool water for 4 hours prior to cooking.
2. In a medium stock pot bring 3 quarts of water to boil. Add lentils and beans and cook until soft to the tooth.
3. In a small bowl combine 1 cup of water and fenugreek, allow to soak for 10 minutes.
4. In a medium stock pot heat canola oil. Add salt, turmeric, coriander, and cumin. Allow to heat for 2-3 minutes, careful not to burn spices.
5. Add in tomato paste and fenugreek and bring to simmer for 10 minutes.
6. Add lentils and simmer for 20 additional minutes. This can be cooled and saved for later use. When ready to cook proceed to the next step.
7. Heat a small amount of canola oil in a small stock pot.
8. Add ginger and garlic to oil and allow to heat for 2 minutes.
9. Add Daal, garam masala, and chop masala. Allow to cook for 10 minutes until heated through and well incorporated.
10. Add heavy cream and butter. Stir until melted.
11. Serve with basmati rice. Garnish with ginger slivers and a swirl of cream.