- 3/4 cup skinned split black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 3 cups water, or more as needed
- 2 teaspoons salt, divided
- 1 teaspoon grated ginger, divided
- 1 teaspoon red chili powder, divided
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 whole cloves
- 2 bay leaves
- 1 onion, diced
- 1 green chili, chopped, or more to taste
- 1 tomato, diced
- 8 cloves garlic, crushed
- 1 tablespoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon lemon juice
- 1 teaspoon garam masala
- 1/2 cup heavy cream (optional)
- Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
- Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
- Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
- Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.
07/07/2019
recipepes.com
urad dal, recipe
PT15M
PT1H
5
455 calories
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