In our house and indian culture in general, when people host dinners, hospitality is showcased by serving something away from the usual home meals.It is one of mom’s signature recipe.It’s one of the recipes which she has cooked for dozens of guests in our family over the years and handed the method to many. When she visited me few months back here, I saw her making it, the eyeballing the ingredients come naturally to her, she didn’t pick a measuring spoon if I tell you the truth.
Ingredients (Makes 3-4 servings)
Cooking the Lentils
- 1/2 cup whole black urad dal (lentils)
- 2 tbsp red kidney beans
- 2 tbsp ghee
- 1 tbsp finely chopped ginger (from 1/4″ piece)
- 1 fat garlic clove, chopped
- 1 tejpatta (bay leaf)
- 1/2″ cinnamon stick
- 1 black cardamom (skip if not available)
- 1/4 tsp hing (asafoetida powder)
- 3-4 cups water
- 1/2 tsp salt
For the Baghaar (Tempering)
- 1 medium onion (~yield 1/2 cup when blended )
- 3/4 teaspoon cumin seeds
- 2 large tomatoes (~yield a little more than 1/2 cup when blended)
- 4 tablespoon oil(any neutral)
- 2 garlic cloves, minced
- 1/2 teaspoon kashmiri chilli powder (or paprika)
- 1/2 teaspoon red chilli powder (or cayenne, adjust to taste)
- 2″ fresh ginger shoot, finely chopped
- 2 teaspoon kasuri methi (dry fenugreek leaves, available at indian grocery stores )
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchoor (dry mango powder or squirt fresh mime juice at the end of cooking)
- 1/8 teaspoon freshly ground nutmeg
- 2-3 tablespoon butter
- 2-3 tablespoons heavy cream (or more depending on how creamy you want, optional)
- Cilantro to garnish
Cooking the lentils (This can be done a day ahead)
Stove Top Method
Soak the lentils and kidney beans in enough water for atleast 8-10 hours. Soaking the lentils reduces the cooking times and gets rid of inedible enzymes in them so it’s a important step. Drain the lentil and beans, add the kidney beans to a small pot of water and let boil for 20 minutes separately.Then add them along with lentils to a pressure cooker along with all the ingredients listed under ‘cooking the lentils’. Pressure cook the lentils on medium heat for 2-3 whistles, then reduce to low and let cook for about 15-20 minutes. Put off the stove and then let the pressure release. Open the pressure cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamon and cardamom. Mash the hot lentils and beans. Decide how mushy or chewy you want them. If you feel that the lentils are slightly tough to mash, pressure cook for another 1-2 whistles on medium. You should easily be able to mash the lentils with a spoon. If not, let cook a little more.
Slow Cooker Method
Add the cooked beans along with lentils to slowcooker along with all the ingredients listed under ‘cooking the lentils’. Set to cook for 8-10 hours.Once cooked, pick and discard the bay leaf, cinnamon and cardamom.With the help of a spoon, mash the hot lentils and beans. Decide how mushy or chewy you want them.Let sit.
For the Tempering
While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a small perforated pan but you can roast them on the stove directly. Once roasted,let cool and peel off the skin of onion and using the food processor, make a paste. Try not to add water while making the paste. Separately, make a paste of tomatoes too.Set aside. (These pastes can be made a day ahead).
In a pot or kadhai(indian wok), heat up the oil on medium heat. Add the onion paste along with cumin seeds and let cook on medium heat till the paste is nicely golden brown. Next add the minced garlic. Saute for another 30 seconds or so. Then, add the tomato paste along with red chili powder and chopped ginger. Cook the tomatoes for about 8-10 minutes on low heat till you see the fat starting to separate on sides and the color darkening to deep red. At this point, add the mashed lentils to the pot.Adjust the salt and also add some water if you feel that the lentils have thickened in due time. I add about 3/4 cup water. Adjust depending on the desired consistency of the lentils.Reduce the heat to low and let simmer for about 20-25 minutes. The lentils will thicken up and the flavors will develop.
Once the lentils have simmered, add the kasuri methi, garam masala, nutmeg, butter and heavy cream (if using) and let simmer(not boil) for another 10 minutes.
Let sit for atleast 2-3 hours before serving. They get better as they sit.
Garnish with chopped cilantro, green chillies or ginger and serve warm with rotis (flatbreads).
Enjoy & Thanks for stopping by!