1 Cup(s) dried beans, black
2 Tablespoon(s) dried chickpeas
2 Tablespoon(s) dried beans, red kidney
1 Tablespoon(s) ghee
5 Cup(s) water
1 1/2 Teaspoon(s) salt
2 dried (pref. Kashmiri) chili, red
1 1 ginger root
4 Clove(s) garlic
4 pureed tomato
1 Tablespoon(s) Fenugreek leaves, dried
3 Tablespoon(s) ghee or oil, vegetable
2 Teaspoon(s) coriander
1/2 Teaspoon(s) garam masala
1/4 Cup(s) cream, heavy
1/4 Cup(s) mixed with cream milk
1 Teaspoon(s) Paprika, smoked Spanish
1 Tablespoon(s) butter
1. Clean and wash dals and kidney beans. Soak overnight. (Alternately, soak 24 hours in water, with additional 1 tsp. sea salt and 2T whey.)
2. Grind ginger, garlic, and a dash of water together to a paste.
3. Discard water from soaked dals and add 6 cups fresh water.
4. In a pressure cooker, or at a low simmer for 6 hours (crockpot?), cook dals together with 1T ghee, salt, half of the ginger-garlic paste and the dry red chilies. Keep the leftover paste aside. If using pressure cooker, cook for 1 minute after it reaches high pressure, then turn to low for 3 minutes, then take off heat and let the pressure come down naturally. Chickpeas should be creamy and soft. Simmer further if needed.
5. Heat ghee. Add pureed tomatoes. Cook until thick and dry.
6. Add remaining ginger-garlic paste, garam masala, and coriander powder. Cook until ghee separates.
7. Add kasoori methi. Cook for a further 1-2 minutes.
8. Add tomato mixture to the boiled dal.
9. Add butter. Simmer on low for 20-25 minutes, stirring and mashing the dal occasionally against the sides of the cooker.
10. Add beaten cream/milk mixture. Mix very well. Simmer for 15-20 minutes more, to get the right color and smoothness. Remove from fire. Serve hot.