Jammu Maa Ki Dal Black Urad Slow Butter Overnight Dogra

Ingredients

• 1 cup whole black urad dal (sabut urad) — soaked overnight
• 1/4 cup red kidney beans — soaked overnight
• 4 tbsp butter
• 1 medium onion — finely chopped
• 1 tsp ginger-garlic paste
• 2 tomatoes — finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• Salt
• 2 tbsp fresh cream for finishing

Method

1. Drain soaked lentils and beans. Pressure cook together with 4 cups water for 5 to 6 whistles.
2. Or boil 60 to 90 minutes. Partially mash — some whole beans should remain.
3. Heat 3 tbsp butter in a pot. Add cumin — sizzle.
4. Add onion — cook 10 minutes until golden. Add ginger-garlic paste — 3 minutes. Add tomatoes — cook 10 minutes until oil separates.
5. Add turmeric, red chilli powder and coriander powder. Cook 3 minutes.
6. Add partially mashed cooked lentils with their liquid. Stir. Add salt.
7. Simmer on the lowest heat for 2 hours stirring every 20 minutes.
8. Add water to maintain a thick pourable consistency. The longer it cooks the better.
9. Add 1 tbsp butter. Stir. Add garam masala.
10. Finish with 2 tbsp fresh cream. Stir once. Serve with roti or rice.