Indian, Main plate
1 c. black lentils (sabud urad dal)
6 c. water
1 medium tomato
1 medium onion
2 Tbs fresh ginger
10 medium cloves garlic
2 chilies
3 Tbs. butter
1 Tbs. oil
1 tsp cumin seed
15 oz. can red kidney beans
3 Tbs cilantro
1 tsp salt
1 c. yogurt, whisked
1. In a 3-quart saucepan, bring the dal and 4 c. water to a boil over medium-high heat. Lower the heat to medium and simmer, partially covered, stirring occasionally, for 30 minutes, or until almost all the water evaporates. Stir in chopped tomato and another 1 c. water and continue simmering, covered, stirring occasionally, for 15 or 20 minutes, or until the dal is cooked.
2. Meanwhile, in a food processor, finely mince the onion, ginger, garlic and chilies.
3. In a 10-inch skillet, heat the butter and oil over medium-high heat. Add the cumin seed and sizzle for 10 to 15 seconds. Add the onion mixture and stir-fry for 5 to 7 minutes, or until golden brown. Stir in the remaining 1 c. water. Add the skillet's contents to the dal, along with the kidney beans, 1 Tbs cilantro, and salt.
4. Continue simmering, covered, sitrring occasionally, for 10 to 15 minutes to blend the flavors.
5. Fold in the yogurt and sprinkle with the remaining cilantro.
Can use cream instead of yogurt for a richer dal.
The original recipe did not call for tomato, but I like the flavor. If using mung beans instead of black lentils, the cooking time required is only about 30 minutes total before the beans are done.