Source: One Hot Stove
This past week I was traveling for work and as a result consumed all sorts of unhealthy foods. I was dying to come back and eat some home cooked comfort food. But I still had to stick to my new cooking resolutions which are: 1. Try to cook based on what you already have in your kitchen, 2. Cook healthier. I looked at all of the dal sitting in my pantry and realized that I had not touched urad dal in a really long time... so that's how this recipe came about! :-)
This was just the perfect food to indulge in and not feel guilty about!
- 1/2 cup red kidney beans
- 1/2 cup black urad dal
- 1/4 cup chana dal
- 1 teaspoon cumin seeds
- 1/2 tsp fenugreek seeds
- 4 cloves garlic
- 1 inch piece ginger
- 2 cups tomato puree
- 1 teaspoon tomato paste
- 1.5 teaspoon red chili powder
- 10 cashew nuts
- 1 teaspoon garam masala
- Soak the beans and dals overnight (I ended up soaking them for ~16 hours), then rinse
- Pressure cook the beans and dals along with 3 1/2 cups water
- Heat 1 tablespoon butter and add cumin seeds, pinch of asafoetida, and fenugreek seeds. After they splutter, add the ginger and garlic and simmer for a few minutes. (Add a little bit of water if it starts to stick.) Note: The original recipe said to use ginger/ garlic paste. I used fresh ginger and garlic and just blended them into a paste.
- Add the tomato puree and paste. Cook for another 5-7 minutes, stirring often.
- Coarsely mash the beans and dals and add them in. (I drained the beans/ dal and added them in, keeping aside the extra water.)
- Add salt and bring everything to a boil
- Blend the cashew nuts and a little bit of the dal water to form a paste
- Stir in red chilli powder and cashew nut paste. Simmer for 10 minutes (add additional water leftover from the dal if it ends up being too thick)
- Turn off the heat and stir in garam masala
- Garnish with coriander leaves (and butter if you wish!) and serve with rice or rotis
I slightly modified this to be a healthier version. I used less butter and replaced the cream with cashew nut paste. I also added tomato paste, which I feel gives dishes a bit more flavor. If you have really juicy tomatoes, you may not need this.