Urad Dal
This urad dal is a delicious Indian dish for special occasions. Like all dal dishes, it tastes even better when reheated the next day after the flavors have had time to mix together. Serve hot with basmati rice or naan.
skinned split black lentils (urad dal)
¾
cup
red kidney beans (rajma)
¼
cup
water, or more as needed
3
cups
salt, divided
2
teaspoons
grated ginger, divided
1
teaspoon
red chili powder, divided
1
teaspoon
butter
3
tablespoons
vegetable oil
2
tablespoons
cumin seeds
1
teaspoon
bay leaves
2
whole cloves
2
onion, diced
1
green chili, chopped, or more to taste
1
tomato, diced
1
garlic, crushed
8
cloves
ground coriander
1
tablespoon
ground turmeric
½
teaspoon
lemon juice
1
teaspoon
garam masala
1
teaspoon
heavy cream (Optional)
½
cup
 Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.
  Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.
  Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.
  Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.
