Ingredients

The following ingredients have 4 Servings
  • 1 cup Black Urad Dal Lentils (dried)
  • ½ cup Kidney Beans (dried or canned, *see Notes)
  • 2 Tablespoon Clarified Butter (or unsalted Butter)
  • 1 Bay Leaf
  • 1 Green Chili Pepper (slit lengthwise)
  • 1 Onion (sliced)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1/2 Teaspoon Cumin (ground)
  • 1 Teaspoon Coriander Seeds (ground)
  • 1/2 Teaspoon Cayenne Pepper ground (ground)
  • 1 Teaspoon Garam Masala
  • 1 Tomato (diced)
  • 1 cup Broth (vegetable)
  • 1 Tablespoon Tomato Sauce
  • Salt (to taste)
  • 1-2 Tablespoon Liquid Cream
  • Cilantro (aka Coriander leaves, chopped, optional)

Instruction

  • Cover lentils and beans with water. Soak overnight or for about 8 hours in water.
  • Cook lentils and beans soft. Use a pressure cooker to save time and energy.
  • Heat up a shallow pan with the clarified butter, and add in the bay leaf and slit green chili halves. Stir fry for a minute so that the aroma develop.
  • Stir in onion slices and saute over medium heat.
  • Lower heat and stir in ginger and garlic, Add spices: cumin, coriander, chili and garam masala and stir cook for a minute over low fire.
  • Stir in diced tomato and sautee soft over medium heat.
  • Throw in cooked beans, tomato sauce and vegetable broth. Mix well.
  • Cover dish and cook for about 15 minutes so that flavors develop. Stir occasionally because beans can stick at the bottom of the pan.
  • When it is cooked, and just before serving, add 1-2 tablespoons of liquid cream to the dish.
  • Garnish with chopped fresh cilantro (coriander leaves)