Dal Makhani with Collards and Country Ham

Combine lentils and kidney beans in a large saucepan; add water to cover by 3 inches, and let soak 8 hours or overnight. Drain and add 5 cups water and 1 tablespoon salt to beans in pan. Bring to a boil over medium-high; cook, stirring occasionally, until lentils and beans are tender but not mushy, about 45 minutes. Drain, reserving cooking liquid. Set aside.

Heat ghee in a large Dutch oven over medium. Add cumin seeds, peppercorns, bay leaf, cinnamon stick, cloves, green cardamom pods, and black cardamom pod, if using. Cook, stirring constantly, until spices begin to sizzle, about 30 seconds. Stir in ginger and garlic, and cook, stirring constantly, until lightly browned, about 1 minute. Add onion, chiles, and 1/4 teaspoon salt. Cook, stirring often, until onion is browned, about 7 minutes. (If needed, add a teaspoon or so more ghee.) Stir in chile powder and turmeric; cook, stirring constantly, 1 minute. Add crushed tomatoes, and cook, stirring often, until tomatoes are slightly thickened and glossy, about 12 minutes.

将排出的扁豆混合物搅拌成番茄混合物，用钢包略微破碎扁豆和豆子。加入2杯保留烹饪液体，烫伤胶圈，半衰期，加拉姆马萨拉，剩下的1杯水和芬格里克叶，如果使用，并带到培养物。将热量减少到中低，偶尔搅拌，搅拌15分钟。剩余1 1/2茶匙盐的季节。（如果DAL太厚，薄而又含有1/2杯水。）服务，用奶油淋，撒上火腿，并用香菜装饰。与Naan或Paratha一起服务。