Serves: 4
Total Calories: 133

1 cup black urad beans (saabut urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/4 cup red or pinto bean, sorted and washed in 3 to 4 changes of water
8 cups water or more, as needed
1 large red onion, coarsely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 pieces peeled fresh ginger (1-inch each), cut into thin matchsticks
2 fresh garlic cloves (large), minced
6 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each), broken lengthwise
1 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground turmeric
1 tablespoon dried mint leaves
2 tablespoons unsalted butter, at room temperature
1/4 teaspoon Garam Masala

1. Soak the dals and beans overnight, in water to cover by at least 2 inches. Drain and place in a large cast-iron or other heavy saucepan. Add 6 cups water and all the remaining ingredients (except the mint, butter, and garam masala), cover the pan and boil over high heat, about 10 minutes. Reduce the heat to medium and cook, stirring occasionally, about 1 hour.

2. Reduce the heat to medium-low and continue to cook until the dal is very soft, thick, and creamy, about 3 to 4 hours, adding 2 cups or more water as needed. Add the mint leaves and the butter and cook another 30 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 54

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