There is nothing I can say about this dal that hasn’t already been said before. That however does not change how creamily decadent and indulgent it is. The perfect accompaniment would be a puffy naan. But i have been known to have a bowl (or bowls) of it by itself without any breads. The slightly longer cooking time doesn’t bother me, once I have tasted it. In fact, I have gone back time and time again to this dal for comfort even when I know time is of short supply.

For other dried lentils and pulses recipe see here and here . The indian culture is filled with such lovely recipes.

Recipe : (Serves 4-6) 

Ingredients :

• 1 cup Black Urad Dal (Black Whole Lentils)
• 2 tbsp Rajma (Kidney Beans)
• 1 pinch Baking Soda
• 1 medium size Onion
• 1 inch piece Ginger
• 3 cloves Garlic
• 1 Green Chilli
• 2 medium Tomatoes
• 1 tsp Turmeric
• 1 tbsp Chilli Powder
• 1 tbsp Garam Masala
• 1 tbsp Coriander Powder
• 1 tsp Kasuri Methi
• 2 tbsp Heavy Cream
• 1 tbsp Oil
• 1 tbsp Butter

Method :

1. In pressure cooker add the dals, add 2 cups water, pinch of baking soda and cook for 6 whistles.
2. In a blender, add onion, ginger, garlic and chilli. Grind to a puree. Set aside
3. In the same blender, grind tomato to a puree.
4. In a large wok, add oil and butter.
5. Add onion puree and saute till golden.
6. Add the dry spices, saute on low flame.
7. Add the tomato puree. Cook till oil separates.
8. Now, take a portion of the cooked dal and mash with the back of the spoon.
9. Now add the dal to the wok and required salt, a little water and cover and cook for half an hour. keep stirring in between.
10. After half hour, add kasuri methi, cream and stir.
11. Cook for a further 10 mins.
12. Serve hot with puffy naans or parathas.

Notes :

• Mashing a little bit of dal ensures you don’t have to add copious amounts of butter and cream to get the creamy melt in your mouth feeling
• The dals have to be soaked overnight or at least 6 hrs before cooking to ensure quick cooking.