Step 1

Heat oil and butter in a large dutch oven over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes (longer if onion was fridge-cold or not super-finely chopped). Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.

Step 2

Reduce heat to medium and stir in cumin seeds, cooking until they smell fragrant (about a minute).

Step 3

Add chili, garlic and ginger and remaining spices and cook a minute more.

Step 4

Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.

Step 5

Stir in the water, lentils, beans, cream and remaining 1 tsp salt.

Step 6

Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup water instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)

Step 7

Stir in cilantro and serve.