Whole black lentils and kidney beans slow-cooked overnight with butter and cream — the Punjabi dal that requires patience but rewards with unmatched depth.
Ingredients
1 cup sabut urad (whole black gram — with skin)
1/4 cup rajma (red kidney beans)
1 large onion — finely chopped
2 tomatoes — blended smooth
1 tbsp ginger-garlic paste
4 tbsp butter
2 tbsp cream
1/2 tsp red chilli powder
1/4 tsp garam masala
1 tsp coriander powder
Salt
Extra butter and cream for finishing
Method
Soak black gram and kidney beans overnight separately.
Pressure cook together with 4 cups water for 8 to 10 whistles until both are completely soft. Do not drain — keep all the cooking liquid.
In a heavy pot heat 2 tbsp butter. Add finely chopped onion.
Cook 15 minutes until very dark golden. Add ginger-garlic paste. Cook 3 minutes. Add blended tomatoes. Cook 12 to 15 minutes until oil surfaces and the masala is very dark and fragrant.
Add red chilli powder and coriander powder. Cook 2 minutes.
Add the cooked lentils and beans with all their liquid.
Mash about 1/4 of the lentils against the pot.
Add remaining butter. Simmer on the absolute lowest heat for a minimum of 3 to 4 hours (overnight is traditional — 8 to 12 hours produces the finest result), stirring every 30 minutes.