Indian Buttered Lentils

Directions

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   This is a bit of a process, but well worth it, trust me.
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   My wife described it as everything comforting in her life in a bowl.
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   Start by adding lentils to a medium-sized bowl, and cover with water about 2 inches above the lentils.
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   Soak overnight.
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   The following day, strain and rinse lentils.
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   Place into a medium-sized pot, cover with chicken stock, and bring to a boil.
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   Once they come to a boil, reduce heat to a simmer and cover, cooking for about 1 hour.
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   Meanwhile, make the Indian spice mixture.
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   Start by making clarified butter.
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    To a nonstick, small skillet, add 4 tablespoons unsalted butter.
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    Cook this on medium heat.
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    You will notice the butter begin to foam.
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    Take a spoon and skim the foam, leaving as muchof the golden butter intact.
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    Repeat this until all the foam is removed.
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    If you want, you can strain this through a cheese cloth.
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    Add cinnamon stick to lentils that are cooking, then cover again and continue to simmer.
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    Meanwhile, have your mise en place ready, as the rest will go fairly quick.
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    To a large skillet, add clarified butter, and cook on medium heat.
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    Add diced onions and cook just until they begin to caramelize, lowering the heat if necessary as you do not want to burn the onions, about 1015 minutes or so.
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    Once onions are browned, toss in garlic and ginger, and cook until garlic is fragrant.
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    Toss in cardamom pods, chilies, garam masala, cumin, coriander, paprika, fenugreek, and bay leaf.
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    Cook for a few minutes, developing an oil wonderfully infused with Indian spices.
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    (Yes, step back and smell your house.
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    Lord, I love that smell.)
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    Remove from heat, and place that mixture into a bowl.
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    Now you can clean up a bit before the lentils are finished cooking.
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    When lentils have cooked for about 1 hour, add salt and the Indian spice mixture.
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    Pour in canned tomatoes and paste, stir, cover, and continue to cook for about 30 minutes.
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    Now you are getting ready, and excited, to eat!
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    A few minutes before serving, add half-and-half and and remaining 5 tablespoons butter.
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    Let butter completely melt in the lentils.
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    Meanwhile, warm up naan.
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    Trust me, the naan is a great dipping tool.
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    Ladle a generous amount of the buttered lentils in a bowl, top with diced onion or chilies, if you desire.
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    Tear off some of the naan, and with spoon in one hand and naan in the other, get busy.
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    Not only is this a very affordable meal, and one that makes a lot, it is super delicious, comforting, and great for you to boot.