Dal Makhani (Indian Lentil Stew)

1. Saute the onion, salt and bay leaves in oil and butter until the onion is translucent (about 4 minutes). Add the garam masala and chili powder, sauteing for an additional minute. Add the ginger, garlic, tomatoes, stirring to combine. Once combined, add the paste, water, and lentils. Allow to simmer until the lentils are cooked (about 15–20 minutes). Add more water to cook the lentils, if necessary.
2. Whisk together the milk, sugar and lemon juice until it begins to thicken slightly. Add the thickened milk to the makhani, stirring to combine. Serve over rice, or with naan. Enjoy!