Indian Butter Lentils

Directions

1. In a large pot, combine the lentils and water. Bring to a boil, reduce heat and simmer covered for 15-17 minutes, or until lentils are soft and tender. Drain and set aside.
2. Heat the ghee in a large pot over medium heat. Add the cumin seeds and bay leaf. Once the cumin seeds start to sputter, add onion, garlic, and ginger. Sauté until onions are softened and golden brown.
3. Add chili powder, garam masala, and turmeric. Sauté for a few seconds until fragrant. Add crushed tomatoes and cook for 5-7 minutes, or until the tomatoes have softened.
4. Add cooked lentils to the tomato sauce and stir to combine. Add enough water to achieve your desired consistency. Bring to a boil, reduce heat and simmer, covered for 30-40 minutes, or until the flavors have melded together.
5. Stir in heavy cream and butter. Season with salt to taste. Simmer for an additional 5 minutes, or until the flavors are well-combined.
6. Serve hot, garnished with fresh cilantro.