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.
- 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
- In a pot, soak the black matpe beans and the kidney beans for 9-11 hours in the water.
- Add the chili powder, salt, and 1 tsp ginger paste to the pot, and bring the contents to a boil on the stove.
- Turn the heat down and simmer the beans for about 15 minutes, until they are soft.
- In a pan with high edges (to contain the viscous finished product), heat the oil and butter on medium heat.
- Add the cumin and chopped onions.
- Once the onions have been browned (by heat, not cumin), add the ginger, garlic, and tomatoes.
- Leave it on the heat for 5-10 minutes, until the tomatoes are well mashed
- Add the boiled beans and their liquid to this.
- Leave it on the heat for about 15 minutes, until some of the liquid has had a chance to evaporate.
- 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)
- 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)
- Leave it on the heat until it reaches the desired consistency.
- Serve it up.