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| Chef | |
| Submitted | August 31st 2010 |
| Cuisine | Indian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
LENTIL Preparation:
150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (Bengal gram dal or you can use chickpeas)
10g ginger, peeled and roughly chopped
2 to 3 garlic cloves, peeled and roughly chopped
2 green chiles, roughly chopped (remove seeds if you don't want it too spicy)
Salt to taste
FOR TADKA:
50g ghee
1 tsp cumin
2 - 3 garlic cloves, chopped
1/2 tsp fenugreek seeds
pinch asafoetida powder
100g tomato paste or puree
TO FINISH:
100g butter
30ml cream
1/2 tsp (or more if you like it) chili powder
1/2 tsp garam masala
Directions
Soak all lentils (black, rajma and channa) in water overnight. Wash thoroughly and then boil them with ginger, garlic, green chiles and salt until well cooked. Drain off excess water (set aside as you may need it) and mash all ingredients to a chunky consistency.
Heat the ghee in a heavy pan until hot and add the cumin and fenugreek seeds. Stir until they crackle. Add garlic and stir until it begins to color. Stir in asafoetida powder and tomato. Then add cooked dahl and mix well. If too thick, add water from the cooked dal until you have achieved the desired consistency.
Bring dal to a boil and add chili powder, butter and cream. Simmer for approximately 30 minutes.
Add garam masala and adjust seasonings if necessary.
Heat the ghee in a heavy pan until hot and add the cumin and fenugreek seeds. Stir until they crackle. Add garlic and stir until it begins to color. Stir in asafoetida powder and tomato. Then add cooked dahl and mix well. If too thick, add water from the cooked dal until you have achieved the desired consistency.
Bring dal to a boil and add chili powder, butter and cream. Simmer for approximately 30 minutes.
Add garam masala and adjust seasonings if necessary.