Ingredients:

• 1.5 cups – black dal
• 1/3rd cup – kidney beans (rajma)
• 1/3rd cup – Bengal Gram (chana dal)
• 2 tsp – Red Chilli powder
• 2 – whole Red Chillies
• 1.5 tsp – Ginger and Garlic paste | 1/2 tsp – Garam Masala
• 1/2 tsp – cumin (jeera)
• fresh coriander
• Tomato puree
• 1 cup – yogurt
• salt to taste
• 1 tbsp – Olive oil
• 3 tbsp – Tomato puree

Method:

1. Wash and soak all three lentils (dals) together for about 4 hours (soak overnight for best results).
2. Put soaked dal in pressure cooker.
3. Add ginger and garlic paste, 1/2 tsp of ghee and appropriate amount of water.
4. Cook for 4 whistles, then cook on low heat for 1 hour.
5. Keep aside.
6. For tadka:
7. In a kadai, heat olive oil, add cumin seeds, whole red mirch and 3 tbsp of tomato puree.
8. After cooking for 1 minute, add plain yogurt (beat yoghurt first to make a smooth paste).
9. Cook for 2 minutes till the oil separates.
10. To this mixture, add the dal.
11. Then add 1/2 tsp each of gram masala and jeera powder, and cook on slow flame for 10 minutes.
12. Garnish with coriander.

Recipe courtesy of Kavneet Dhall