Basically butter chicken but with lentils (kinda)!
Ingredients
Lentils
Sauce
Spices
Final florish
Method
Pre-work
Soak the lentils
Dried lentils need to be soaked. Do this the night before. Use loads of water.
Cook the sauce
Fry onions in butter
Fry onions off for awhile in the melted butter. Wait until the butter is melted and foaming a little before chucking the onions in. The add the ginger and garlic pastes
Add spices, then stock and tomato
Add the whole spices, stir in and let cook until fragrant. Then add the powerderd spices and fry off. Shouldn't be more than 30 seconds, then pour in the tomato. Add in the stock cubes. Cook that off for a few mins.
Bringing it together
Add drained lentils and kidney beans
Drain the water off of the lentils, drain the kidney beans, then add to the pot.
Add 4.5 cups of hot water
Use a kettle! Make sure you give the pot a good stir because things get stuck on the bottom
Pressure cook for 30 mins
Or put on high for a few hours. Lentils need to be cooked at a higher temperature than what the low setting on a slow cooker sits at.
Finishing
MASH (a little bit)
Mash up the cooked lentils, that'll make it thicken up. Try and avoid mashing too many kidney beans. Cook with the lid off for a bit longer to try and thicken it up. Add salt if you think it needs more.
Add cream and kasuri methi
It's gonna be yum! Kasuri methi has a very distinct smell—it is the smell of restaurant butter chicken! Cook until creamy.
Stir in the second half of the butter
Turn the heat off, and stir in the butter. You should be ready to eat now.
Serve with rice and whatever else you want
Yum!