I had posted ths recipe elsewhere on the site, then I stumbled upon this thread. If you like Indian flavors, you'll love this. It's not too spicy and very flavorful.
2 Red Chile Peppers
1” Ginger Piece
1 C Urad Saboot (whole black beans)
2 Tb Channe Ki Dal (split gram dal)
1 Tb Ghee or oil
1 1/2 tsp Salt
5 C Water
4 Tomatoes (14 oz. Can)
3 Tb Butter
1 Tb Kasoori Mehti (dry fennugreek leaf)
1/2 tsp Garam Masala
2 tsp Ketchup
1/2 C Milk (if needed)
1/2 C Cream
1/4 tsp Nutmeg
Soak the peppers in boiling water for 10 minutes.
Make a paste of the peppers, ginger and garlic in a food processor.
Wash and pick over the beans. Place them in a pressure cooker with the garlic, ginger, pepper paste and the tablespoon of ghee or oil, the salt and the water.
Bring the pressure cooker up to pressure and cook for 40 minutes. Remove from the heat and allow to cool.
Puree the tomatoes in a food processor and add them to the pressure cooker along with the butter, Kasoori Mehti, the Garam Masala and the ketchup. Simmer for 8-10 minutes stirring occasionally and mashing the beans slightly.
Add some milk if the mixture appears too thick.
Continue cooking to thicken.
Stir in the cream and nutmeg.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan