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Soups and Stews, Indian | |
| For the Lentils 2 cups dry urid dhal (whole black lentils) 1/4 cup dry rajma (kidney beans) For the Masala 1-2 tablespoon vegetable oil 1 teaspoon cumin seeds 2 medium sized onions, finely chopped 3 cm piece ginger, crushed (about 1 inch) 3 garlic cloves, crushed 3 fresh tomatoes, puréed 2 green chili peppers, slit in half 1/2 teaspoon turmeric powder 1 teaspoon chili powder 2 teaspoons coriander seeds, crushed 1 teaspoon garam masala 1 teaspoon dried fenugreek leaf (kasoori methi) Salt to taste 1-2 tablespoon butter Handful fresh coriander leaves (cilantro), chopped | |
| For the Lentils Clean, wash and soak the black lentils and kidney beans separately, overnight. Drain and keep aside. Combine the two dhals and add 2 cups of water with a little salt and put into a pressure cooker and cook for about 25 minutes until they are cooked and soft. (DO NOT REMOVE the lid of the pressure cooker until fully cooled and pressure has been released.) For the Masala Heat the oil in a pan and add cumin seeds. When the cumin seeds crackle, add chopped onions and garlic. Fry the onion until golden brown over a medium flame. Stir in the tomato purée, add the turmeric, chili powder, ginger, green chili peppers and crushed coriander. Cook for a few minutes so the onions and tomatoes melt together. Add the cooked dhal and 1 cup of water and season with a little salt to taste. Leave to simmer for 15 minutes until it is lovely and thick. (Take care as it may catch on the bottom of the pan.) Stir in the butter, garam masala and fenugreek to make the dhal rich and delicious. Garnish with a sprinkle of fresh coriander. Serve with plain basmati rice and a good dollop of butter. | |
Excellent | |
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