Ingredients:

• 2 cup – whole black gram (urad)
• 1 cup – kidney bean (rajma)
• 1/2 cup – Garlic Cloves (chopped)
• 2 tsp – Ginger (chopped)
• 4 tsp – Green chilli (chopped)
• 4 – tomato(chopped)
• 2 tsp – dried Fenugreek leaves
• 1 pinch – asafetida
• 2 tsp – Cumin seeds
• 2 tsp – Turmeric powder
• 2 tsp – coriander powder
• 2 tsp – kashmiri mirch
• salt to taste
• 2 tsp – Garam Masala powder
• 2 tbsp – chopped coriander
• 4 tbsp – clarified Butter (ghee)

Method:

1. Wash both pulses together and boil in one glass water in a pressure cooker.
2. As water starts to boil add 3 glass more water, a pinch of a salt, a pinch of ginger, a pinch of garlic and close the lid.
3. Pressure cook for 8 whistles.
4. Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one (after saute each for 1 minute).
5. Now add all spices and salt except for our garam masala and add chopped tomato and green chilly.
6. Stir frequently till all the spices and aromatics mix together and ghee comes out.
7. Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
8. If your dal is not ready you can go for 2 more whistle along with tempering.
9. Garnish with chopped coriander, garam masala, and butter.
10. Ready to eat with naan, rice and roti.
11. Recipe Courtesy: Cooking With Sapana