Amritsari Daal by Zarnak Sidhwa

Ingredients:

• Split black urad daal 1 cup OR
• Whole black urad daal 1 cup
• Chana daal 1/2 cup
• Red kidney beans (boiled) 1/2 cup
• Turmeric powder 1/2 tsp
• Chopped green chilies 3
• Chopped ginger 1-1/2 inches piece
• Chopped garlic 4 cloves
• Bay leaf 1
• Cinnamon stick 1-inch piece
• Chopped onion 1
• Chopped tomatoes 1
• Butter or ghee 1-2 tbsp
• Salt to taste
• Oil 2 tbsp

For Tempering:

• Ghee 1 tbsp
• Red chili powder 1/2 tsp
• Coriander powder 1 tsp
• Kasuri methi 1/2 tsp
• Garam masala powder 1/2 tsp
• Mint to garnish

Method:

1. Soak all lentils separately in water for 1 hour.
2. Cook split black lentils and chana daal along with 3 cups water, turmeric powder, 1/2 tsp minced ginger and 1/2 tsp minced garlic.
3. Once done remove daal and mash it lightly with the back of ladle.
4. Add another cup of water if needed and bring to boil.
5. Reduce flame and simmer.
6. While daal is simmering, heat oil, add bay leaf and cinnamon stick and once it sizzles, add chopped onions, remaining minced ginger, garlic and green chilies and saute.
7. Add tomatoes and saute.
8. Add onion tomato mixture to simmering daal and mix well.
9. Add salt and butter and simmer.
10. Turn off flame and remove to serving bowl.
11. Heat ghee in small pan, once hot, add red chilli powder, coriander powder, garam masala powder and kasuri methi and immediately add this to daal and mix well.
12. Garnish with mint leaves.
13. Serve with chappatis, curd and salad.