Are you making this recipe? If so please help us out. Send us the photo of the recipe. 2/3 cup of Urad Dal Lentils 3 tbsp. of Raw Kidney Beans Green Chillies or Red Chillies (to taste) 3 1/2 tsp. of Fresh Ginger (Adrak) (finely minced) 3 1/2 tsp. of Fresh Garlic (Lasan) (finely minced) Salt (to taste) 4 1/2 oz. of Tomatoes (chopped) (or you may use tomato puree) 1 tsp. of Red Chilli Powder (or to taste) A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) (for garnish) 1/4 cup of Vegetable Oil or Olive Oil 1) Wash lentils (urad dal) well with water. Place in a pot or dish and cover by 2 inches with cold water; soak overnight if possible. 2) Drain lentils and place in a large saucepan or Dutch oven. Add salt and 6 1/4 cups of water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until the lentils are cooked and two-thirds of the liquid has evaporated: This takes approximately 3 hours. Do NOT disturb the lentils until they softened. 3) Mash the lentils slightly against the sides of the pan with a spoon. Then add ginger, garlic, tomatoes, chilies and oil. Stir and cook for another 45 minutes. Adjust seasoning if needed, add cilantro/coriander leaves and stir to combine. Tip: Urad Dal (whole) requires soaking and a long, slow cooking for best results. For faster cooking, try moong dal, which doesn't require soaking and cooks much faster.

Serving Suggestions: Serve hot with Plain Rice and Chilli Lime Pickle Serving Size: 1 Degree of Difficulty: Medium Recipe Category: Main Course Bean Recipe Ethnic Group: Pakistani

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