A rich, warm dish with black lentils, this is ideal for any day of the year. If you have ordered this dish in any Indian restaurant, I am sure your taste buds have loved it. So why not give it a try in the comfort of your home.
Ingredients To be soaked for 6 hours or overnight for best results: 1 cup black lentil (with skin) also called saboot urad dal You will find this at your Indian grocer
1/4 cup red kidney beans
1/4 cup split chickpeas (chana dal)
3 tablespoon ginger and garlic paste
2 Kashmiri red chillis (get from Indian store)
3 large tomatoes chopped OR 1 cup tomato puree
1 tablespoon ghee
Salt to taste
2 teaspoon garam masala
2 teaspoon coriander powder
2 tablespoon kasuri methi i.e. dried fenugreek leaves
1 tablespoon tomato ketchup
2 tablespoon butter (optional)
1/4 cup pouring cream
1/4 cup milk
Wash the lentils and beans and soak overnight. Discard the water and pressure cook alongwith red chilis, half the ginger-garlic paste, 2 teaspoon salt and 6 cups of water.
After the first whistle, keep on low flame for 40 minutes. If you're cooking this in a pan, make sure it has a lid. Also the cooking time will be more. The lentils have to be mashed.
Once you open the cooker, mash the dal.
In another pan, take ghee and add the tomatoes. Cook until thick and dry.
Add the coriander powder and garam masala. Keep stirring till oil separates
Add kasuri methi and tomato ketchup and mix well.
Now add this to the mashed daal and combine. Add butter and allow to cook on low flame for 20 minutes. Butter makes the dish rich but I like to make a low fat version so I often omit it.
Beat the cream, mix with milk and pour slowly. Combine. Cook on low simmer for 20 more minutes. Again I prefer to leave the cream out.
Garnish with cream. Serve hot with parathas or steamed rice