Black Lentil Dal

This creamy black lentil dal made with whole and split, skinless lentils, tomatoes, and cumin makes for an ultra-cozy (and dairy-free) protein. Warm to enjoy it like a stew, or pour it over your favorite grains. For extra creaminess, add some yogurt (greek, non-fat, dairy-free, it’s your choice) on top!

1 3⁄4 cup whole black lentils 
2 Tablespoons black beans

3/4 teaspoon ground cumin
2 green chilies, slit
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon cardamoms
1⁄2 cup onion, finely chopped
1⁄2 teaspoon ginger paste

1/2 teaspoon garlic paste
1 teaspoon chili powder
1⁄4 teaspoon turmeric powder
1 1⁄2 cups fresh tomato puree
3⁄4 cup coconut milk
2 cups water, to boil the lentils in
3⁄4 cup water
3 Tablespoons butter or margarine

2 Tablespoons chopped fresh coriander
salt

Clean, wash and soak the whole black lentils and black beans overnight. Drain and keep aside.
Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
Heat the butter in a pan and add the cumin, the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
Add the dal mixture, water and salt if required and simmer for 10 to 15 minutes.
Add the coconut milk and mix well. 

Let cool and store in the refrigerator or garnish with the cilantro and serve hot.

Source: Food.com