Ingredients:

• 1/2 cup – urad dal, with skin
• 1/4 cup – Chana dal
• 1/4 cup – Red kidney beans
• 2 – Onions
• 3 – Tomatoes
• 8-10 Cloves – Garlic
• 2-3 – Green chillies
• 1 tbsp – Red Chilli powder
• 1/2 tbsp – cumin powder
• 1/4 cup – fresh Coriander leaves
• 1 tbsp – kasuri Methi
• 3 tbsp – Butter
• 4 tbsp – oil
• Salt, to taste

Method:

1. Clean, wash and soak urad dal, channa dal and kidney beans in sufficient water for at least six hours.
2. Peel and finely chop onion and garlic.
3. Wash, remove stem and finely chop green chillies.
4. Wash and finely chop tomatoes. Wash and chop coriander leaves.
5. Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
6. Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
7. Add chopped onion, slit green chillies and saute for 4-5 mins or until the onion is golden brown in colour.
8. Add red chilli powder, cumin powder and stir-fry briefly.
9. Add chopped tomatoes and cook on high heat for 3-4 mins, stirring continuously.
10. Stir in the cooked dals and butter and mix well.
11. Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
12. Crush kasuri methi between the palms, sprinkle on the dals and serve hot.

Recipe courtesy of Sify Bawarchi