Dhaabay Di Dal - chilkewali urad

Method

• Place the dals in a large bowl, wash them in plenty of water 2 or 3 times, and drain.
• Add 2 cups (400 ml) water and soak for at least 6 hours.
• Drain the dals in a colander.
• Place a medium nonstick saucepan over high heat and add 6 cups (5 liters) water.
• When the water begins to boil, add the dal and bring to a boil again.
• Lower the heat to medium, cover, and cook for 1 hour.
• Add the kidney beans, stir well, and cook for 10 minutes.
• Place a medium nonstick saucepan over medium heat and add the oil.
• When small bubbles appear at the bottom of the pan, add the ginger and garlic, and saute for 1 minute or until golden brown.
• Add the onion and chiles, and saute for 4 to 5 minutes or until the onion is golden brown.
• Add the cumin and chile powder, and saute for 1 minute.
• Add the tomatoes and cook over high heat for 3 to 4 minutes, stirring continuously.
• Add the dal mixture and butter, and stir well.
• Add the salt and cilantro, and stir.
• Lower the heat to low and cook for 10 minutes, stirring occasionally.
• Crush the kasoori methi between your palms and sprinkle it over the dal.
• Remove from the heat and pour the dal into a serving bowl.
• Serve immediately.
• Ground Roasted Cumin
• This is an excellent topping for raitas (yogurt sauces) or chaats.
• Makes 6 tablespoons (30 grams)
• 4 1/2 tablespoons cumin seeds
• Place a small nonstick saute pan over medium heat.
• Add the cumin and dry-roast until lightly colored.
• Set aside to cool completely.
• Transfer to a spice grinder and grind to a fine powder.
• Store in an airtight container.