Core spices and Flavorings-
2 inches ginger root, chopped
2 tsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder (or to taste)
1 tbs chopped cilantro
1 1/2 tsp salt (or to taste)
1 tbs oil
1/ 2 cup chopped onions
1 cup chopped tomato
8 cups water
1 cup black lentils
1/3 cup red kidney beans (optional)
1/2 cup milk
1 tsp butter (optional)
Put the lentils and beans to boil in a crock pot (on high heat) adding 1 tsp salt and chopped ginger.
Once the lentils have boiled for three hours and are half cooked (you can test level of doneness by squeezing a lentil between your thumb and index finger) heat the oil in a small nonstick pan.
Fry the cumin seeds until they turn dark brown and then add the onions and garlic and cook on medium heat until the onions cook to a golden brown.
Now add the tomatoes and the rest of the spices and 1/2 tsp salt and cook adding milk to make a thick paste until the tomatoes are fully cooked.
Throw this paste into the crock pot (or pressure cooker) mix well and let it cook until the lentils are soft and the onion/tomato paste completely mixes with the lentil and the curry is dark brown in color.
Garnish with cilantro and add a tsp of butter if you desire.