Ingredients Urad Sabut/Black Dal - 2 cups Rajma/kidney beans - 1/2 cup Cinnamon stick - 1 Bay Leaf -1 Black Cardamon -1 Grated ginger - 3 inches Water - to cover over the soaked lentils by 2-3 inches

Wash dal thoroughly by rubbing between fingers, at least thrice, the last wash is with warm water, soak them over night, then add all ingredients with the dal, and cook in crockpot on low heat with pressure on for 6 to 8 hours, or on a slow cooker for 6 to 8 hours or till tender. The washing step is key to get the red color in the dal, and the runoff will be dark in color during the wash.

Tempering Masala Ghee/Oil 30 g 150g tomato paste or puree Asofetida powder - pinch Cumin seeds 1 tsp Toasted Fenugreek leaves powder - 1 tsp Kashmiri chili powder - 1tsp Garam masala - 1tsp Salt - to taste

Fry cumin seeds and asofetidia in oil till crackly, add in the tomato puree in and cook till the oil floats to the top, add in the rest of the masalas, and combine with the boiled dal. Cook on low heat for 30 minutes to 45 minutes till creamy, dilute with milk or water if required, garnish with butter/cream if desired.