Ingredients
- 3 cups sabut urad (whole, dried black dal with skin), picked over and washed
- 1 cup rajmah (dried red kidney beans), picked over and washed
- 2 Tbsp ghee or vegetable oil
- 2 pinches hing (asafoetida) (optional)
- 1 Tbsp + 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 (2-inch) cinnamon stick
- 1 cassia leaf (or 3 bay leaves)
- 1 tsp fenugreek seeds
- 1 medium yellow or red onion, puréed
- 1 (2-inch) piece of ginger, puréed
- 6 cloves of garlic, puréed
- 2 to 8 fresh Thai or serrano chiles, stems removed and thinly sliced
- 1⁄2 cup unsalted tomato paste
- 1 Tbsp + 1 tsp garam masala
- 1 Tbsp + 1 tsp ground cumin
- 1 Tbsp + 1 tsp ground coriander
- 1 Tbsp + 1 tsp red chile powder or cayenne pepper
- 1 Tbsp + 1 tsp cardamom seeds, ground (optional)
- 1⁄4 cup kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
- 2 Tbsp salt
- 10 cups water, for cooking
- 1⁄2 cup cream (dairy, or alternative, like cashew)
