Urad ki Daal- Black Lentil Stew

Urad dal is a rather heavy dal which is the key ingredient in the favorite 'Maa ki Daal' aka 'Dal Makhani'. The primary difference between that dal and this recipe is that, 'Dal Makhani' needs more tomatoes and butter. I have not used cream or butter in this recipe, however I have added some ghee which you can see in the picture below. I have also used half and half, thereby reducing the fat content. The same recipe for Dal Makhani would have used 1/2 cup of cream and at least 3 tbspn butter. Another way to make urad dal is a dal known as "Dal Pakhtooni' , which is basically just urad dal cooked with tomatoes and cream over a low heat.Make sure that you use a low flame, so the dal simmers in the spices.
When you buy the urad make sure you buy whole urad or sabut urad.



1 cup of whole urad
1/4 cup kidney bean ( rajmah)
1/4 cup bengal gram bean ( kala channa)
2 roma tomatoes
3 green chillies ( thai)
1 small onions ( or 1 medium one)
3 cloves of garlic
1 pinch of asfoetida
1" piece of ginger
salt
2 tsp coriander powder
1 tspn cumin powder
1 tspn turmeric
2 tspn garam masala
1 tspn dried mango powder ( aamchoor)
1 tspn kashmiri red chilli powder
1 tspn dried fenugreek leaves
1 tspn cumin seeds
1/2 cup half and half

Instructions

1. Soak the lentils over night. Next day either pressure cook till about 3 whistles or boil with water with salt till done. Add 1 tspn of salt so you season the lentils, but have enough room to adjust later.
2. Blend the tomatoes amd the green chillies. Chop the onions fine. Mash the garlic and the ginger.
3. In a pan add oil. Heat. Add asfoetida. Add cumin till it splutters and is light brown. Add the onions. Add the ginger and garlic. Cook till onions are light brown.
4. Add tomato mixture. Cook for a while . When tomato and onions look like a paste add coriander powder, turmeric, cumin powder, and chilli powder. Cook for a minute. Don't let the spices burn.
5. Now add to the lentils. Add water to the lentils.
6. Coook while mashing the lentils. Cook for approximately 20-25 minutes, while adding water when it reduces.
7. Adjust for salt. Add garam masala, dried mango powder, fenugreek, and half and half.
8. Shut the flame after a minute and serve with rice or naan.