Country: India Region / Locale: Punjab Servings: Serves 4

Ingredients

• black gram lentils (urad dal) – 1 cup / 200 g
• kidney beans – 1/4 cup / 50 g
• butter – 4 tbsp / 56 g
• cream – 1/2 cup / 120 ml
• onion – 1 large, finely chopped
• tomato puree – 1 cup / 240 ml
• ginger-garlic paste – 2 tsp
• garam masala – 1 tsp
• cumin seeds – 1 tsp
• red chili powder – 1 tsp
• coriander powder – 2 tsp
• salt – to taste
• water – 4 cups / 960 ml

Instructions

1. Rinse and soak the urad dal and kidney beans overnight or for at least 8 hours.
2. Drain and add them to a pressure cooker with 4 cups of water and salt. Cook for about 15-20 minutes until soft.
3. In a large pan, melt butter and add cumin seeds until they crackle. Add the onions and cook till golden brown.
4. Stir in ginger-garlic paste, cook for 2 minutes, then add tomato puree. Cook until oil separates.
5. Add red chili powder, coriander powder, and garam masala. Mix well.
6. Add cooked lentils and beans to the pan. Stir well and simmer on low heat for 30-40 minutes, stirring occasionally.
7. Stir in cream and let it simmer for another 5 minutes. Adjust seasoning as needed.
8. Serve hot with extra butter, accompanied by naan or rice.

Substitutions

• butter -> ghee
• cream -> coconut cream
• kidney beans -> pinto beans

Enhancements in the Next Evolution

• Add a smoky flavor by charring tomatoes directly on a flame before pureeing.
• Include a pinch of asafoetida (hing) for added depth of flavor.
• Marinate the cooked beans and lentils in the spice mixture for 15 minutes before simmering.