A rich and creamy lentil dish inspired by traditional Punjabi flavors, perfect for a comforting meal.
Soak the urad dal and kidney beans overnight in water.
Soaking the legumes overnight helps them cook faster and evenly.
Cook the soaked lentils and beans in water with salt, red chili powder, and half the ginger until soft.
Using a pressure cooker can significantly reduce cooking time.
Finely chop the onion, garlic, ginger, and tomatoes.
Chopping ingredients uniformly ensures even cooking.
Heat butter in a pan, add cumin seeds, and let them sizzle.
Heating the cumin seeds releases their aromatic oils, enhancing the dish's flavor.
Add the chopped onions and sauté until golden brown.
Stir frequently to prevent the onions from burning.
Add the garlic, ginger, and tomatoes, and cook until the tomatoes are soft and the mixture is aromatic.
Cooking the tomatoes thoroughly enhances their sweetness and depth of flavor.
Mix in the cooked lentils and beans, mashing slightly for a creamy texture.
Mashing the lentils releases their starches, creating a naturally creamy consistency.
Add water as needed and simmer on low heat for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the cream, garam masala, and kasoori methi, and cook for another 5 minutes.
Adding the cream at the end prevents it from curdling and keeps the dish rich.
Serve hot with naan or rice, garnished with a sprinkle of kasoori methi.
Serving the dish immediately ensures the best texture and flavor.
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