nothing against my favorite gujarati dal.
sometimes you just want something that tastes like butter, and cream, and winter comfort.
cook 3/4c black split urad dal (if using whole dal, soak overnight) in 1.5c water and a pinch of salt. when cooked completely (better a little overdone than a little underdone,) add half a can of red kidney beans. mash and set aside.
in a heavy-bottomed skillet, heat about 2.5 T butter and/or ghee (i used a combination) over medium or med-high heat. (butter is a lot of the flavor of this dish, so if you’re vegan, i recommend a buttery oil like coconut.) add a teaspoon of whole cumin seed, an inch of cinnamon, 2 whole cloves, a small hot green chili pepper slit lengthwise, 3 cardamoms, and a small finely chopped onion.
cook until onions are golden brown, and turn down heat to medium.
then add 1/2 t ginger-garlic paste, cayenne (1/4 t for mild, 1/2 t for medium, 1 tsp for hot,) 1/4 teaspoon turmeric, and 1 1/2 c fresh or canned pureed tomato. simmer until oil rises to the top.
add the dal, salt to taste, and about 4 T water. simmer 15 min.
stir in a half-cup of heavy cream or, if you’re vegan, substitute coconut milk. simmer about 2 minutes. serve with fresh cilantro and rice.
wonderful. definitely a favorite.