How I impress my picky Indian parents

By Rainbow Plant Life · 120 min

Ingredients

Instructions

1. Rinse the urad dal and kidney beans, rubbing them with your hands. Drain and repeat several times.
2. Cover with a few inches of cold water and add the baking soda. Soak for 8 hours or overnight, then drain and rinse until the water runs clear.
3. Put the lentils and beans in a medium saucepan with 1 to 2 inches of water and 1/2 teaspoon of kosher salt. Bring to a boil, skimming off the foam, then boil uncovered for 10 minutes.
4. Lower the heat to a simmer and cook for 80 to 90 minutes, until very soft. Add boiling water if the level drops.
5. Drain over a bowl, saving the cooking liquid. Add water to the liquid to make 3 1/2 cups (4 cups for a looser dal). Mash the lentils and beans and set aside.
6. Heat 1 1/2 tablespoons of oil in a deep pan over medium-high heat. Add the cinnamon stick, cardamom, cloves, bay leaf and cumin seeds and cook 45 to 60 seconds until aromatic and sizzling.
7. Add the onions with a pinch or two of salt and cook, stirring, for 5 to 7 minutes until starting to brown. Add a few splashes of water near the end to loosen the browned bits and prevent burning.
8. Add the garlic and ginger and cook for 1 minute. Add the tomato paste, nutmeg, coriander, red chile powder, 1 1/2 to 2 teaspoons of kosher salt and black pepper to taste. Stir for 60 to 90 seconds. Add the tomatoes and cook 2 to 3 minutes until softened.
9. Pour in the bean liquid and scrape up the browned bits. Add the mashed lentils and beans and stir well.
10. Bring to a boil, then reduce to a simmer. Stir every 10 minutes for at least 60 minutes, up to 80 minutes, adding boiling water if it dries out.
11. Stir in the cashew cream or coconut milk and simmer 10 more minutes, stirring occasionally.
12. Optional smoky step: heat a 1 to 2 inch piece of lump charcoal over an open flame with tongs for 2 to 3 minutes, until red-hot in spots. Place it in a small heatproof bowl set in the middle of the dal, drizzle with 1/2 teaspoon of neutral oil, cover and steam 2 to 3 minutes. Remove the bowl, discard the charcoal and stir again.
13. Stir in the cilantro and lemon juice and season with salt to taste. Add sugar if too sour. Remove the cinnamon stick and bay leaf.
14. For the tadka, melt the butter in a frying pan over medium-high heat. Add the ginger if using and cook 30 seconds. Crush the kasoori methi into the butter, add garam masala and red chile powder, and cook 30 seconds more. Pour over the dal and serve.
15. For the cashew cream: boil the cashews in water for 15 minutes, then drain and rinse (or soak overnight in cool water). Blend the cashews with the water, lemon juice and salt for 3 to 4 minutes, scraping down often, until completely smooth.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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