Ingredients. 300 g (10½ oz/1¼ cups) urad dal (black lentils), soaked overnight in 2 litres (70 fl oz) water; 100 g (3½ oz/½ cup) dried red kidney beans, soaked overnight (see Tip); 250 g (9 oz ...

I added the ginger and garlic while slow cooking the dal; I tried caramelising the onions in desi ghee; I tried frying the garlic separately; I tried using only green chillies and then just the ...