Made this dal for lunch with a twist. Tasted awesome and delicious. This requires patience to cook and saute it on low flame. If you have a slow cooker then use it to make this dal.
1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger - finely chopped
1/4 Teaspoon Turmeric powder
Salt to taste
3 Clove Garlic - lightly mashed - optional
1 Teaspoon Cumin Seeds
1/2 Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing
Clean, wash sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6 times. Wash the rajma beans to well. Then soak them overnight.
In a large pot / vessel heat 2 tablespoons oil, add onions, ginger, garlic, and saute till golden. Now add the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates. Add the dal and If its runny, don't worry, the water will evaporate during further cooking.
Meanwhile, let's prepare Tadka.
Take off the flame. Add asafoetida and chilly powder.
Mix well.
To Serve
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice.


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