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1
Place the dals in a large bowl, wash them in plenty of water 2 or 3 times, and drain.
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2
Add 2 cups (400 ml) water and soak for at least 6 hours.
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3
Drain the dals in a colander.
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4
Place a medium nonstick saucepan over high heat and add 6 cups (5 liters) water.
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5
When the water begins to boil, add the dal and bring to a boil again.
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6
Lower the heat to medium, cover, and cook for 1 hour.
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7
Add the kidney beans, stir well, and cook for 10 minutes.
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8
Place a medium nonstick saucepan over medium heat and add the oil.
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9
When small bubbles appear at the bottom of the pan, add the ginger and garlic, and saute for 1 minute or until golden brown.
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10
Add the onion and chiles, and saute for 4 to 5 minutes or until the onion is golden brown.
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11
Add the cumin and chile powder, and saute for 1 minute.
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12
Add the tomatoes and cook over high heat for 3 to 4 minutes, stirring continuously.
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13
Add the dal mixture and butter, and stir well.
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14
Add the salt and cilantro, and stir.
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15
Lower the heat to low and cook for 10 minutes, stirring occasionally.
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16
Crush the kasoori methi between your palms and sprinkle it over the dal.
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17
Remove from the heat and pour the dal into a serving bowl.
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18
Serve immediately.
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19
Ground Roasted Cumin
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20
This is an excellent topping for raitas (yogurt sauces) or chaats.
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21
4 1/2 tablespoons cumin seeds
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22
Place a small nonstick saute pan over medium heat.
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23
Add the cumin and dry-roast until lightly colored.
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24
Set aside to cool completely.
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25
Transfer to a spice grinder and grind to a fine powder.
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26
Store in an airtight container.
