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1
Soak 2 cups of the black lentils 6-8 hours in plenty of water.
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2
Drain the water, add the lentils to a pressure cooker. Add 1 teaspoon salt, 4 cups water and 1 cup milk. Pressure cook as you usually do for lentils. I tend to keep it for 5 whistles on a medium to high flame, then simmer on a low flame about 5 minutes. Let the pressure settle before you open the cooker.
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3
In a wok, add 1 1/2 tablespoon butter and turn on the flame. Add the cumin seeds.
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4
Once the cumin seeds are dancing (crackling), add the finely chopped onions and the green chilies. I like to slit the green chilies lengthwise so that people can see the strips and avoid biting into them. If you prefer to use red chili powder, you can add it with the other spices later. Add 1 teaspoon salt to sweat the onions.
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5
Once the onions are translucent, add the minced garlic and grated ginger. You can use ginger garlic paste if you prefer.
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6
Once the raw smell of the ginger is gone (about 2-3 minutes), add the clove powder, cinnamon powder, coriander powder and turmeric. (Add red chili powder now if you choose not to use the green chilies.) Keep stirring.
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7
After about a minute, add the tomato puree.
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8
Stir every minute or two till the oil separates. Essentially, the water in the tomato puree will evaporate and you will begin to see oil bubbles on the surface.
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9
Taste to make sure the spices feel right. If not, make adjustments. Make sure it tastes spicy enough, because we haven't added the lentils yet.
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10
Add the sauteed mixture to a slow cooker or crockpot. Add the pressure-cooked black lentils. Add 1/2 tablespoon butter and 1 cup cream. Cook overnight. However, try to stir it every couple hours. Otherwise, the bottom tends to caramelize.
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11
Taste the lentils in the morning and adjust salt and spices to your taste.
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12
Add the remaining 1/2 cup cream. Continue cooking until you are ready to serve. Keep stirring every couple hours.
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13
Top the bowl with a splash of cream just before serving.
