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Ingredients
Prep the Dal
- 1 cup urad dal (black gram)
- 1/4 cup dry kidney beans
- 4 cups filtered water
- 1 Tbsp Ghee
- salt to taste
Prepare the Sauce with Dal
- 2 Tbsp Ghee
- 1 medium onion finely chopped
- 2 tsp ginger root minced or grated
- 2 cloves garlic finely minced
- 3/4 cup tomato puree
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1.5 tsp coriander ground
- 1 tsp garam masala
- cayenne pepper to taste
- 1 Tbsp butter
- 1 tsp fenugreek leaves dried, crushed
- salt to taste
Additionals for Creaminess
- 1/2 cup cream or full-fat coconut milk
- 1 Tbsp butter
Garnish
- cilantro chopped
Ingredients
Prep the Dal
Prepare the Sauce with Dal
Additionals for Creaminess
Garnish
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Instructions
Prepare Dal
- Soak the urad dal and kidney beans for at least 8 hours (12 or more hours is even better). Drain and rinse. Transfer to an Instant Pot or a pressure cooker. Add 4 cups of filtered water and 1 Tbsp ghee. Pressure cook for 45 minutes, allowing a natural pressure release. The beans should be very soft. Mash them well, adding salt to taste. Let them sit in the pressure cooker with the lid on while you prepare the rest of the dish.
Make the Sauce with Dal
- Heat 2 Tbsp ghee in a large skillet. Sauté onion until golden, about 7-10 minutes. Add ginger and garlic, stirring for a minute. Add the tomato puree. Continue cooking for 5 more minutes.
- Stir in the turmeric, Kashmiri red chili powder, coriander, garam masala, and cayenne pepper to taste. Continue cooking another minute or two.
- Add the cooked, mashed beans and a tablespoon of butter, mixing well. Check consistency - if it looks too thick, add some water or vegetable broth. Simmer over low for 40 minutes, stirring often.
- Add the fenugreek leaves and salt to taste. Stir in cream or coconut milk; simmer for 5 more minutes. Taste, adjusting seasonings as desired.
Add the Additionals and Garnish
- Transfer to a serving dish. Top with a swirl of cream or coconut milk and a dollop of ghee or butter.
- Garnish with a sprinkling of cilantro.
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