Ingredients

The following ingredients have 4 Servings
  • 1 cup whole black gram (, Urad Whole or use black lentils(see first paragraph for sub options))
  • 1/2 cup kidney beans (, Rajma)
  • 3.5 cups water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red chili powder ( or cayenne or to taste)
  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 green chilis finely chopped (I use Serrano chili pepper)
  • 1 inch ginger (finely chopped)
  • 5-6 garlic cloves (finely chopped)
  • 1 medium size onion (chopped)
  • 1/8 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 2 medium size tomatoes (chopped)
  • 1 teaspoon garam masala (regular or punjabi)
  • 1 Tablespoon dried fenugreek leaves (Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional)
  • 2 Tablespoons Almond milk
  • 1/3 cup Cashew milk (Blend 3 tbsp cashews in 1/3 cup water until smooth. )
  • Vegan butter such as Earth Balance as needed

Instruction

  • Soak the lentils and beans overnight.
  • Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutes at high pressure once pressure has reached).
  • Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
  • In a large pan, add oil and heat on medium-high heat.
  • Add cumin seeds and cook till they start to change color.
  • Add ginger, garlic and green chili and saute until golden.
  • Add onion, asafetida and cook until translucent.
  • Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
  • Add the cooked black gram, kidney beans and the water they were cooked in.
  • Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
  • Add more water if the mixture is too thick.
  • Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
  • Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
  • Top with a small dollop of vegan butter or olive oil and cilantro.
  • Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.