Here is a recipe for Kaali Daal (Dark Lentils):


1 cup dark lentils (entire urad dal), splashed for the time being
1/4 cup kidney beans (rajma), splashed for the time being
4 cups water
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 huge onion, finely cleaved
2 tomatoes, finely hacked
1 tablespoon ginger-garlic glue
1 green stew, cut the long way
1/2 teaspoon turmeric powder
1 teaspoon red stew powder (acclimate to taste)
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
2 tablespoons new cream (discretionary)
New coriander leaves, hacked (for decorate)

Channel and wash the drenched dark lentils (urad dal) and kidney beans (rajma).
In a tension cooker, add the drenched lentils and kidney beans alongside 4 cups of water. Close the cover and cook on high intensity until you hear 3-4 whistles. Then, at that point, lessen the intensity to low and cook for another 20-25 minutes until the lentils and beans are delicate and completely cooked.
Heat ghee or oil in a different container over medium intensity.
Add cumin seeds and let them sizzle for a couple of moments.
Add the cleaved onions and sauté until they become brilliant brown.
Add ginger-garlic glue and green stew. Sauté briefly until the crude smell vanishes.
Add the slashed tomatoes and cook until they turn delicate and soft.
Add turmeric powder, red bean stew powder, coriander powder, and salt. Blend well and cook for a couple of moments until the masala is very much cooked and oil begins to isolate from the combination.
Add the cooked lentils and kidney beans to the container. Blend well in with the masala.
If necessary, add a water to change the consistency of the daal. Stew for 10-15 minutes on low intensity to permit the flavors to mix together.
Mix in garam masala and new cream (discretionary) for a smooth surface. Blend well.
Embellish with newly cleaved coriander leaves.
Serve hot with steamed rice, naan, or roti.
Partake in your tasty and ameliorating Kaali Daal!


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