This is my husband favorite dish. The problem with this dish is that you have to soak the black gram overnight to soften a little so that your cooking time is shorten. While, I will cook this dish at twice a month as my husband mentioned that this dish is a delicacy in among all the dal dishes. I always wonder why…now I know why…you need to have patience in cooking this dal as it takes hours of your time in the kitchen. I learned to take a short cut by using a pressure cooker. Traditionally, you have to slow cook in a pot for 8 hours on simmering state.
I can assure you that it is worth cooking this dish and you will thank me for introducing this special dal dish to you. Also you can adjust the hotness of the dish. Enjoy and hope to hear from you.
1 1/2 cups whole black gram, soak in a pressure cooker for 4 hours
1 can kidney beans (Rajmah), rinsed and drained
3 tablespoons canola oil
5 cup water
2 clove garlic, peeled and very finely chopped
1 1/2″ piece ginger, peeled and finely grated
2 dry whole red chilies
1/2 cup tomato paste
2 cup tomato puree
1 1/2 teaspoons coriander powder
1 1/4 teaspoons salt
1 cup heavy cream
Cilantro, trimmed and chopped for garnishing
Drain the whole black gram and add 5 cups of water, 2 tablespoons canola oil, salt, ginger, garlic and dry red chilies and pressure cook on a medium heat till the first whistle. Then reduce the heat to low and continue cooking for 30-35 minutes.
Remove from the heat. After the pressure drops, mash the gram a little. Add the tomato paste, tomato puree and 1 tablespoon canola oil; simmer (adding hot water, if necessary) over low heat for another 25-30 minutes, stirring and mashing occasionally with a wooden round spoon against the sides of the pressure cooker.
Add in the heavy cream and kidney beans; mix well and simmer for another 12-15 minutes more until the kidney beans are tender. Serve hot and garnish with a swirl of cream and cilantro.