1/2 cup of black lentils (urad dal, but you could use beluga lentils)

1/4 cup of red kidney beans

3 cups water

2 inches fresh ginger, minced (divided)

1/2 - 1  teaspoon cayenne powder

1 teaspoon garam masala

1/2 teaspoon salt

Tempering:
1 teaspoon vegetable oil

1 tablespoon butter
1 teaspoon whole cumin seeds
2 fresh tomatoes, diced medium
1 medium onion, diced medium
6 cloves garlic, minced

Finishing:

1/2 cup half-and-half (or plain yogurt, for lower fat)

Place lentils in a heavy pot with the water and the cayenne and half the minced ginger, and bring to a boil. Reduce the heat to a medium-low simmer, and skim the foam from the top. Allow to simmer until kidney beans and lentils are tender – 45 minutes or a bit more, if you have older lentils. 

In a small, nonstick skillet, heat oil and butter gently over medium heat. Add cumin seed, giving the pan a shake to distribute. As soon as the cumin starts to pop, add the onions and garlic and the rest of the ginger, and fry gently until the onions have softened and started to brown. Next, add the diced tomatoes and salt, and stir until they give up their liquid - often they turn the onions a pretty golden colour - and scrape the mixture into the lentil pottage. Use a spatula to get every last bit.

Add garam masala powder and simmer on a low heat for 15 minutes.  Add the half-and-half (or yogurt) and let simmer for another five minutes.

Taste and adjust for salt to your preference.

Serves 4 as part of a rice-based meal.  Freezes well and makes great leftovers.