1 cup whole, black Urad Dal
1/2 cup kidney beans
1 tsp. cumin
2,5 cm cinnamon stick or 1/2 tsp. cinnamon
3 green cardamom pods
1 tsp. turmeric
1 bay lead
1/2 freshly grated ginger (or a little bit of dry ginger)
3 tsp. butter or ghee
salt to taste
Soak the Urad Dal and the kidney beans the night before in water.
First of all chop the tomato into very small pieces, so you’ll get a puree from frying it shortly. Add 3 tsp of butter or ghee, a vegan alternative could be coconut oil. Then add the spices and fry them for a little (1 min). Add the chopped tomato and fried it on medium heat until it is a puree and the pulp is separated from the oil.
Then add the urad dal, the kidney beans and 4 cups of water. Cook until the dish has a creamy consistency. That would be 4-5 whistles in a pressure cooker or 25-30 min in a regular pot.