1 1/2 cups whole urad lentils (or mung beans if you don’t have any urad lentils)
1/2 cup dried kidney beans
13 cups water
1/2 tsp asafetida
2 tsp salt
1 tsp turmeric (optional)
⅓ to ½ cup butter or ghee
2 cups very finely chopped onion (1 very large)
3 tbsp chopped garlic (9 medium cloves)
1 tbsp finely chopped ginger
1 tbsp finely chopped jalapeño pepper (optional)
3/4 cup chopped cilantro
In a large bowl, combine lentils and kidney beans. Wash and drain them a few times to remove any impurities. Add 6 cups of the water and set aside. Allow lentils and kidney beans to soak for at least 2 hours.
Transfer the lentils, beans and their soaking water to a large pot. Pour in the remaining 7 cups of water, then add asafetida, salt and turmeric and bring to a boil on high heat. Cover, reduce the heat to low and simmer for 2 hours, stirring occasionally.
While the lentils and beans are simmering, in a frying pan, heat butter (or ghee) on medium-low heat until it melts. Add onion, increase the heat to medium and sauté for 8 to 10 minutes, or until soft and light brown. Add garlic and sauté for 2 minutes. Stir in ginger and jalapeño pepper and sauté for 1 minute. Turn off the heat. Stir the masala into the cooked lentils and beans. Just before serving, stir in cilantro
To Serve: With a bowl of rice and some yogurt on the side or as a side dish with any meat or vegetable curry.