Indian, Main plate
1 cup black lentils (kaali sabut dal)
1/2 cup red kidney beans (rajma)
1 cup cooking water
2 tbsp ghee
1 tsp cumin seeds
2 large onions, finely chopped
2 green chillies, slit lengthwise
1 inch ginger root
2 cloves garlic
1/2 tsp cayenne
1/2 tsp turmeric powder
1 tsp salt to taste
2 large tomatoes, finely chopped
2 Tbs butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
ginger juliennes for garnish
1. Soak lentils and kidney beans in water for 8 hours, then (pressure) cook until tender, set aside with 1 cup of cooking water. Chop onions, chop ginger, hull garlic, slice chilis, mix turmeric, cayenne and salt, but not garam masala.
2. Pre-heat ghee/butter in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
3. Add ginger and garlic and fry for 3-4 minutes. Add the spice mix and stir.
4. Add the chopped tomatoes and cook for 5-6 minutes. Now add the cooked dals along with water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
5. Add butter, combine and cook for 5 minutes.
6. Add cream and garam masala and mix well. Garnish with ginger juliennes.
7. Serve with hot rotis.