1 cup whole black gram, or black lentils (urad dal), rinsed

2 tablespoons dried red kidney beans

½ teaspoon turmeric powder

Water, as needed

4 tablespoons butter

1 teaspoon oil

1 teaspoon Ginger-Garlic Paste (see recipe on page 13)

1 cup tomato purée (canned or fresh)

1 teaspoon red chili powder

Table salt, to taste

4 tablespoons heavy cream

1. In enough water to cover, soak the urad dal along with the red kidney beans overnight. Drain and set aside.

2. In a heavy-bottomed pan, combine the turmeric and water; bring to a boil. Add the urad dal and red kidney beans and mix well. Cook on medium heat, uncovered and stirring occasionally, for about 1 hour. Check to see if the lentils are soft and if they are beginning to split. If not, continue cooking. If the lentils start to dry out, add up to 1 cup more of water. Remove from heat and set aside.

3. In a medium-sized skillet, heat the butter along with the oil. Add the Ginger-Garlic Paste and sauté for 30 seconds.

4. Add the tomatoes and cook for about 7 to 8 minutes or until the oil begins to separate from the mixture. (The tomatoes may splatter, so cover the skillet with a splatter guard or partially cover the mixture with a lid as it cooks.)

5. Add the red chili powder and salt; mix well. Remove from heat and pour over the dal; mix well. Just prior to serving, stir in the heavy cream. Serve hot.

How Soft?

When cooking lentils, lift a few with a wooden spatula. Mash them between your fingers. If they mash easily, they are ready and cooked.