First posted almost two years ago, this is so delicious it deserves a remake (and perhaps some better photos, and I WILL give that a try, but my pathetic food photography skills have not progressed in the meantime :-)).
- 300 grams whole black lentils (aka urad dal)
- 100 grams kidney beans
- 3 tablespoons ghee, alternatively olive oil or coconut oil
- 2 large red onions, chopped (most recipes probably call for yellow onions but I find those too sweet, so I ever only have red onions available)
- 2 green chilies, chopped
- 15 cloves garlic, crushed or grated
- 1 large knob ginger, grated
- 2 tins tomatoes, pureed with a tablespoon tomato concentrate
- 2 teaspoons cumin seeds
- 5 cloves
- 5 green cardamom, slightly crushed
- 3 black cardamom, slightly crushed
- 2 cinnamon sticks
- 5 Indian bay leaves
- 1 tablespoon fenugreek seeds, ground
- 1 teaspoon, or to taste, red chili powder or cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon grated nutmeg or ground nutmeg powder
- Vegetable stock or water as required
- 4 tablespoons whipping cream (this is optional, if you ask me – I find cream in savoury dishes quite unappetising and I would normally have no use for leftovers, so I leave it out. If I have ghee or goat yoghurt available, I may add a tablespoon or two.
- Salt, as required
- Chopped cilantro for garnish
- Julienned ginger for garnish (optional)
- Cream for garnish (again – optional – if anything, I use some of the goat yoghurt I often have available)
Preparation
- Soak the beans for at least eight hours. Drain and discard the soaking water.
- Cook the beans for one hour. Drain, preserving the cooking water.
- Fry the whole spices in the ghee for a minute till they sputter and become fragrant, then add the onions, sautéing on medium heat till they soften and become light golden.
- Add the ginger-garlic paste and sautée, stirring, then add the chopped green chili.
- Add the pureed tomato and mix well.
- Add the rest of the spices, mix and sautée.
- Add the cooked beans, mix and add stock or water as required.
- Simmer on low heat for at least half an hour, adding water if required.
- If you wish, mash some of the beans in some of their cooking water in order to achieve a creamier texture.