Red kidney beans and black gram cooked with plenty of butter and select spices to give you a dal which is rich, creamy and delicious.
- Sabut urad (whole black gram) – ½ cup
- Water – 5 cups
- Table salt – to taste
- Fresh ginger pieces, grated – 2 no (one-inch piece)
- Rajma (red kidney beans) – ½ cup tinned cooked
- Vegetable oil – 1 tablespoon
- Butter – 3 tablespoons
- Cumin seeds – 1 teaspoon
- Red onion, chopped (¾ cup) – 1 large
- Garlic cloves, chopped (1 ½ teaspoons) – 8 no
- Tomatoes, chopped (2 cups) – 4 medium
- Garam masala powder – 1 teaspoon
- Cream – ½ cup
- Red chile powder – 1 teaspoon
- Fresh ginger piece, cut into thin strips – ½ inch
- Chopped fresh cilantro leaves – 1 tablespoon
- Place the whole black gram in a large bowl and wash thoroughly 2 to 3 times. Drain and add 3 cups of water and let it soak for 10 to 12 hours. Drain the soaked gram in a colander.
- Place a non stick medium sized deep pan on high heat and pour in 5 cups (1 liter) water. When the water begins to boil, add the black gram, salt and half the grated ginger and let the mixture come to a boil again. Reduce heat to medium, cover and cook for 1 hour 15 minutes.
- Add the tinned kidney beans and mix well and cook for 10 minutes more or till well blended.
- Place a non-stick medium sized deep pan on medium heat and add the oil and butter. When the butter melts and small bubbles appear at the bottom of the pan, add the cumin seeds. When they begin to change color, add the onion and fry for 3 to 4 minutes or till the onion turns golden brown.
- Add the remaining grated ginger, garlic and tomatoes. Sauté till the tomatoes are well mashed and the oil starts to leave the masala. Add the cooked grams and stir. Add 2 cups (400 ml) of water, increase the heat to high and bring the mixture to a boil.
- Add the garam masala powder and mix. Reduce the heat to low and let the mixture simmer for 15 minutes.
- Reserve two tablespoons of cream for garnish and add the remaining cream along with chile powder and mix. Let the mixture simmer for 5 minutes more on low heat.
- Take the pan off the stove top and pour it into a serving bowl. Garnish with the ginger strips, cilantro leaves and the reserved cream and serve immediately with naan or parantha (types of Indian bread).