Buttery Black Beans

1 cup Indian black beans

1/3 cup red kidney beans

1 tbsp minced green chillies, preferably serranos

1 ½ tbsp mined peeled gingerroot

¾ cup plain non-fat yogurt, at room temperature

¾ tsp cornstarch

1 ½ tsp salt or to taste

¼ cup butter, softened

Clean the red beans several times in cold water until water is fairly clear.  Place in a large saucepan and add fresh water to cover by 3 inches (7.5 cm).  Soak overnight.

Add 2 cups (500mL) water to beans and soaking liquid.  Add chillies and ginger.  Partially cover and bring to a boil over medium-high high.  (Do not cover completely as beans will boil over.)  Reduce heat to maintain a gentle boil and cook until soft, about 1 hour.

Stir yogurt to a creamy consistency and combine with cornstarch.  Set aside.  When beans are soft, stir in yogurt mixture and salt.  Simmer to allow flavor to blend, about 10 minutes.  Transfer warm dal to serving dish.   Top with butter and allow to pool in middle as it melts.  Serve with rice or an Indian bread.