Recipe adapted from: Food.com
¾ c. urad dal (black lentil)
¼ c. small red beans
2 tsp. cumin seeds
8 garlic cloves, chopped
2 inch piece of ginger, chopped
1 tsp. garam masala
½ c. fresh cream or milk
1 tsp. red chili powder
3 Tbsp. butter
2 large tomatoes, chopped
5 oz. can tomato paste
1 onion, chopped
1 Tbsp. oil
methi powder (fenugreek)
Soak dal and red beans in 4 cups of water overnight.
Add soaked dal and beans to a sauce pot with the water they soaked in, along with red chili powder, half the ginger, and salt to taste. Cook on medium heat until everything is cooked through and soft.
Heat oil and butter in a thick-bottomed frying pan and add the cumin seeds. When they begin to crackle, add onions and fry until golden brown.
Add the remaining ginger, garlic, tomatoes, and tomato paste. Saute until tomatoes are well mashed and liquid begins to leave the mixture. Add the cooked dal and red beans, but do not add the liquid, instead set it aside. Mash the dals with the back of your stirring spoon while stirring continuously to break down the dals.
Add the liquid back in and simmer on very low heat for fifteen minutes.
Add fresh cream and garam masala and simmer for another five minutes. Finish with a pinch or two of methi powder and serve immediately with rice, chapati, or paraatha.
So lately, Jeremy has been dabbling in making various Indian dishes, and while the rest of the house doesn’t have any interest in them, they have been coming out spectacularly. This one adds plenty of wonderful smells to the home as it slowly cooks on the stove, almost that of a spice market if you close your eyes and just take it in. This is another vegetarian offering and for those of you who crave meat, you will find this just as enjoyable, as it is as heavy and savory as any roast you could muster. I highly recommend you try this recipe, especially if you are a fan of Indian food and want to try your hand at making your own. It is not as daunting as it seems, and the payoff is tenfold!