Ingredients
180 g skinned split black lentils (urad dal)
60 g red kidney beans (rajma)
720 ml water, or more as needed
10 g salt, divided
5 g grated ginger, divided
5 g red chili powder, divided
45 g butter
30 ml vegetable oil
5 g cumin seeds
2 bay leaves
2 whole cloves
1 onion, diced
1 green chili, chopped, or more to taste
1 tomato, diced
8 cloves garlic, crushed
15 g ground coriander
2.5 g ground turmeric
5 ml lemon juice
5 g garam masala
120 ml heavy cream
Directions
Step 1
In a medium-sized pot, combine black lentils and red kidney beans. Cover with water, leaving an inch of water above the beans. Allow them to soak for 8 hours or overnight.
Step 2
Add 5 g salt, 2.5 g ginger, and 2.5 g chili powder to the pot. Bring to a boil and cook until the beans are soft but not mushy, about 30 minutes.
Step 3
While the beans are cooking, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves. Cook until they start sizzling, about 1 minute. Then add the diced onion, green chili, remaining 5 g salt, and the remaining 2.5 g ginger. Fry until the onions are golden brown, about 5-10 minutes. Add the diced tomato and crushed garlic, and cook until the tomato is soft, about 5 minutes. Stir in the ground coriander, turmeric, and the remaining 2.5 g chili powder. Fry until fragrant, about 30 seconds.
Step 4
Add the cooked bean-lentil mixture and lemon juice to the spice mixture. Gently mix everything together. Stir in the garam masala and simmer the dal over low heat for 15 minutes. Finally, add the cream and simmer until heated through, about 5 minutes.