Dahl Mahkni/Dal Rajma/Lentils in a Tomato Cream Sauce

I pulled on about 4 recipes to make this one using what I had and what I know I like. So here it is:

Lentils in a Tomato Cream Sauce


Ingredients:
1/2 C dry Urad Dal (black lentils)
1 15 oz can Rajma (kidney beans)
Turmeric
garlic/onion powder
garam masala

1 T canola oil
1 inch fresh ginger
11/2 T minced fresh garlic
Slightly larger than a pinch of asafoetida/hing (optional -supposed to help digestion and taste similar to garlic when cooked)
1 medium sized onion
3/4 tsp fenugreek seeds
1 bay leaf
1 whole stick of cinnamon
2 whole cloves
1/2 tsp cumin seeds
1/2 tsp ground cardamom
1 tsp chili powder
1 small can diced green chilis
1 28 oz can whole peeled tomatoes (Muir Glen is good)
Small handful of cashews

1 tsp crushed methi leaves
sliver of butter
1/2 tsp more chili powder (if you like it spicy)
honey and salt to taste 
1/2 C Milk or Cream or Yogurt to finish

Directions:
1. Rinse the black lentils through a strainer a couple times then soak over night in water (4-8 hours is recommended although I think mine soaked for about 12 hours). Rinse again before cooking.
2. Add 1.25-1.5 cups of water to a pot and when boiling add the black lentils. Can add turmeric, garlic and onion powder and garam masala to cooking water to flavor. Do not add salt. Cook for 45 minutes or until soft ( I just tasted at intervals til I liked the softness, these are hard to overcook).
3. Meanwhile add oil to a larger pot on medium. When hot add ginger, garlic, asafoetida, fenugreek seeds, bay leaf, cinnamon, cumin seeds, cardamom, cloves and chili powder. When fragrant add onion and green chilis.
4. Allow the onion to become translucent, 5 minutes or so, then add can of tomatoes. Turn down to low, cover the pot and allow to simmer for about 30 minutes.
5. Take pan off the heat and allow to cool slightly then add to food processor or blender (take out large pieces of cinnamon and the like) and puree well.
6. Put a wire mesh strainer over the original pot and pour the tomato mixture back into the pot through the strainer adding water to get as much of the mixture through the strainer. Set heat to medium high and allow to come to a light boil.
7. Add the cashews to the food processor or blender and whir away. Add cashews to tomato mixture. Can add water to make a paste if that makes it easier to get out.
8. Add the butter and methi leaves and chili powder if desired. Add salt to taste and if tomatoes were at all bitter - honey or sugar by the tsp to taste.
9. Combine the urad dal (black lentils) drained can of kidney beans and the tomato mixture.
10. Here you can either add 1/2 C of milk or cream or yogurt. (I used full fat greek yogurt)

In Pictures

So these "black lentils" aren't really black. After soaking they were kinda pretty, like multi-colored beads. I could see everything from blue to orange.

 Boil the lentils in spiced water until nice and soft.

 Add everything up to the tomatoes in the order of the directions.

 I actually ground my cashews first in the dry food processor. This was a good idea, however adding the wet over top and then trying to strain the cashews out was a mistake. Next time I'll wait untill after or remove the cashews first then add them after straining.

 I definitely used the food processor this time after last time's blender burn, ouch, this method was also a lot cleaner.

 So the strainer holds it self over the pot then add the pureed contents into it and use a large utensil to push it all through the strainer.

 Should look something like this when you are finished:

 Then add the cashews, black lentils, and drained/rinsed kidney beans.

 Then butter, methi leaves, salt, honey is added .

 

 So here it is with yogurt:

 And you can serve it over rice or with a flat bread or "Ind-TexMex" style with tortilla chips as I like to do.

What I Learned

1. I relearned that I love my food processor.

2. The secret to good tasting curry is puree and strain.