(Kali Dal Makhni)
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)
1 cup whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoons red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
1 teaspoon each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2″ piece ginger chopped
2 medium onions chopped
2 green chillies chopped
2 whole red chillies
2 tomatoes soaked in warm water
2 teaspoon cumin seeds
2 tablespoons cream beaten lightly
2 tablespoons yoghurt beaten lightly
2 tablespoons ghee (clarified butter) / butter
salt to taste
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onions, garlic, ginger, and whole red chillies. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.
Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chillies. Cover and keep on low heat for 15 minutes.
For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chillies, garlic, ginger and fry till the onions are slightly browned. Add the chopped tomatoes and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.
(Kali Dal Makhni)