Kali Dal

How to Prepare

1. Rinse the black urad dal and kidney beans thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the soaked dal and beans along with 10 cups of water
3. 2 tsp salt, and 1 tsp turmeric powder. Pressure cook for 8-10 whistles or until the dal is soft and mushy.
4. In a large pot, heat 6 tbsp ghee over medium heat. Add 2 tsp cumin seeds and let them splutter.
5. Add 2 cups finely chopped onions and sauté until golden brown.
6. Add 4 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
7. Add 2 cups chopped tomatoes and cook until they turn mushy and oil starts to separate.
8. Add 2 tsp red chili powder
9. 2 tsp coriander powder
10. 1 tsp garam masala, and salt to taste. Mix well.
11. Add the cooked dal and beans to the pot. Mix thoroughly and adjust consistency by adding water if needed (about 2-3 cups).
12. Simmer the dal on low heat for 30-40 minutes, stirring occasionally to prevent sticking.
13. Add 1 cup fresh cream and mix well. Cook for another 5 minutes.
14. Garnish with chopped coriander leaves and a dollop of butter before serving.
15. Serve hot with naan, roti, or jeera rice.