I had to go to the Indian grocery store for the Urad Dal for this one. Radhika declared that it tasted just like in a restaurant, so I am pretty proud of this creation.  (AND I took a lot of shortcuts, so it was pretty easy)

It’s best served with white rice or naan.

Ingredients:

• 2 large or 3 medium tomatoes, chopped (frozen and then thawed or canned is better for the desired consistency)
• 3/4 cup black matpe beans (Urad Dal)
• 1/4 cup red kidney beans (rajmah)
• 3 tsp salt
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garam masala powder
• 4 heaping tsp minced garlic
• 2 tsp ginger paste (or 2 inches of ginger root chopped)
• 1 white onion, chopped
• 3 tbsp butter (or butter substitute to make it vegan)
• 1 tbsp vegetable oil
• 1/2 cup almond milk
• 3 1/2 cups water

Instructions:

1.  In a pot, soak the black matpe beans and the kidney beans for 9-11 hours in the water.
2.  Add the chili powder, salt, and 1 tsp ginger paste to the pot, and bring the contents to a boil on the stove.
3. Turn the heat down and simmer the beans for about 15 minutes, until they are soft.
4. In a pan with high edges (to contain the viscous finished product), heat the oil and butter on medium heat.
5. Add the cumin and chopped onions.
6. Once the onions have been browned (by heat, not cumin), add the ginger, garlic, and tomatoes.
7. Leave it on the heat for 5-10 minutes, until the tomatoes are well mashed
8. Add the boiled beans and their liquid to this.
9. Leave it on the heat for about 15 minutes, until some of the liquid has had a chance to evaporate.
10. You can mash the black matpe beans with a wooden ladle, or you can take the 21st century route and use an immersion blender. (if you use an immersion blender, leave some bean chunks… you don’t want complete homogeneity)
11.  Add the milk and the garam masala powder. (it’s shocking how much difference one teaspoon of this powder makes… do a before and after taste test; you’ll be amazed)
12. Leave it on the heat until it reaches the desired consistency.
13. Serve it up.