A rich, creamy, restaurant-style dal with whole brown lentils and kidney beans simmered in a velvety tomato-coconut sauce, layered with warming spices. Comforting and deeply flavorful, it delivers slow-cooked depth with minimal effort.
Heat a heavy-bottomed pot over medium-high heat and add the olive oil. When shimmering, add the onion and sauté 6–8 minutes until translucent and browned at the edges.
Add the garlic, ginger, and tomato paste. Cook for about 3 minutes, stirring frequently to prevent burning.
Add the kosher salt, cumin, coriander, cayenne, black pepper, cinnamon, cardamom, and nutmeg. Cook 30–60 seconds, stirring constantly, until fragrant.
Stir in the soaked lentils, kidney beans, crushed tomatoes, brown sugar, and coconut milk until well combined.
Bring to a simmer, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft.
Turn off the heat. Using an immersion blender, pulse a few times to purée about one-quarter of the mixture, creating a creamy texture while keeping some lentils whole.
Taste and adjust salt as needed.
Garnish with chopped cilantro and serve hot with lemon or lime wedges, rice, or flatbread.