urad dal, with skin 1/2 cup
chana dal 1/4 cup
red kidney beans 1/4 cup
onions 2 nos.
tomatoes 3 nos.
garlic 8-10 cloves
green chilies 2-3 nos.
red chili powder 1 tbsp.
cumin powder 1/2 tbsp.
fresh coriander leaves 1.4 cup
kasuri methi 1 tbsp.
butter 3 tbsp.
oil 4 tbsp
salt to taste
Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
Peel and finely chop onion and garlic. Wash, remove stem and finely chop green chillies.
Wash and finely chop tomatoes. Wash and chop coriander leaves. Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
Add chopped onion, slit green chillies and saute for four to five minutes or until the onion is golden brown in colour.
Add red chilli powder, cumin powder and stir-fry briefly.
Add chopped tomatoes and cook on high heat for three to four minutes, stirring continuously.
Stir in the cooked dals and butter and mix well. Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
Crush kasuri methi between the palms, sprinkle on the dals and serve hot.