¾ cup whole black urad dal
¼ cup red kidney beans (optional)
1 medium onion chopped fine
2 large tomato chopped fine or pulsed in blender
1 tbsp ginger garlic paste
2 -3 green chilies slit
1 tsp cumin seeds
1tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
1 piece cinnamon
1-2 tbsp oil
Salt to taste
3-4 tbsp cream (optional)
Wash and soak urad dal and kidney beans in water overnight.
Pressure cook with 2 cups of water for 3-4 whistles or until very soft.
Heat oil and add cumin, cardamom and cinnamon.
When cumin splutters, add onion and saute till almost brown.
Add ginger garlic paste and green chilies and saute till raw smell goes.
Add tomatoes and saute till oil clears or mixture becomes very dry. This will take sometime.
Add chili powder and turmeric powder and mix well.
Add cooked dal and mix well. Add approx. 1 cup hot water and simmer at least for 25-20 mins. Dal will thicken as it cooks. Sprinkle garam masala and mix.
Add cream if using and mix well. Take off fire.
Garnish with coriander leaves and ginger slivers.