Prep & Cooking Time
30min + 2 hours to soak the lentils & beans + 2 hours to simmer the lentils & beans
1 ½ cup whole urad lentils
½ cup dried kidney beans
13 cups water
½ tsp asafetida
2 tsp salt
1 tsp turmeric (optional)
1/3 to ½ cup butter or ghee
2 cups very finely chopped onion
3 Tbsp chopped garlic (9 med cloves)
1 Tbsp finely chopped ginger
1 Tbsp finely chopped jalapeno pepper (optional)
¾ cup chopped cilantro
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In a large bowl, combine lentils and kidney beans. Wash and drain them a few times to remove any impurities. Add 6 cups of the water and set aside. Allow lentils and kidney beans to soak for at least 2 hours.
Transfer the lentils, beans, and their soaking water to a large pot. Pour in the remaining 7 cups of water, then add asafetida, salt and turmeric and bring to a boil on high heat. Cover, reduce the heat to low and simmer for 2 hours, stirring occasionally.
While the lentils and beans are simmering, in a frying pan, heat butter (or ghee) on medium-low until it melts. Add onion, increase the heat to medium and sauté for 8 to 10 minutes, or until soft and light brown. Add garlic and sauté for 2 minutes. Stir in ginger and jalapeno pepper and sauté for 1 minute. Turn off the heat. Stir the masala into the cooked lentils and beans. Just before serving, stir in cilantro.
Serves 10
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