ingredients
2/3 cup of Urad Dal Lentils
3 tbsp. of Raw Kidney Beans
Green Chillies or Red Chillies (to taste)
3 1/2 tsp. of Fresh Ginger (Adrak) (finely minced)
3 1/2 tsp. of Fresh Garlic (Lasan) (finely minced)
Salt (to taste)
4 1/2 oz. of Tomatoes (chopped) (or you may use tomato puree)
1 tsp. of Red Chilli Powder (or to taste)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) (for garnish)
1/4 cup of Vegetable Oil or Olive Oil
directions:
1) Wash lentils (urad dal) well with water. Place in a pot or dish and cover by 2 inches with cold water; soak overnight if possible.
2) Drain lentils and place in a large saucepan or Dutch oven. Add salt and 6 1/4 cups of water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until the lentils are cooked and two-thirds of the liquid has evaporated: This takes approximately 3 hours. Do NOT disturb the lentils until they softened.
3) Mash the lentils slightly against the sides of the pan with a spoon. Then add ginger, garlic, tomatoes, chilies and oil. Stir and cook for another 45 minutes. Adjust seasoning if needed, add cilantro/coriander leaves and stir to combine.
Tip: Urad Dal (whole) requires soaking and a long, slow cooking for best results.
For faster cooking, try moong dal, which doesn't require soaking and cooks much faster.
Serving Suggestions: Serve hot with Plain Rice and Chilli Lime Pickle
Serving Size: 1
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani