Serves: 4
Total Calories: 162

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
2 tablespoons kidney beans, sorted and washed in 3 to 4 changes of water
1 tablespoon peanut oil
4 to 6 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
5 whole dried red chili peppers, such as chile de arbol
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano leaves
1/4 teaspoon ground fenugreek seeds
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1/4 teaspoon liquid hickory smoke
7 to 8 cups water
1 (15-ounce) can tomato sauce
1/2 cup finely chopped fresh cilantro, including soft stems
1 teaspoon dried fenugreek leaves
1/4 cup nonfat plain yogurt, whisked with 1/2 cup water
1/4 teaspoon Garam Masala

1. In a bowl, mix together the dals and the kidney beans. Then heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat and cook the green and red chili peppers, stirring, until golden, about 1 minute. (Stand back from the pan in case they burst.) Add the ginger and garlic, then the coriander, cumin, oregano, fenugreek seeds, turmeric, asafoetida, salt, and liquid smoke. Stir about 30 seconds.

2. Add the dals and beans and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Transfer to a pressure cooker, add 6 cups of water, secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of the broken if not, add remaining 2 cups water, cover, bring back up to high pressure, and cook under pressure another 1 minute. Or cover and boil until soft, about 30 minutes.

3. Mix in the tomato sauce, cilantro, fenugreek leaves, and yogurt-water, and cook, stirring occasionally, over low heat until the dal is thick and creamy, 45 to 60 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: 162
Calories from Fat: 35

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Chickpeas in Traditional Curry Sauce
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