a delectable urad dal-based Indian meal served for special occasions. Similar to all dal recipes, it tastes even better the following day once the flavors have had chance to meld. Serve hot with naan or basmati rice.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup skinned split black lentils (urad dal)
- ¼ 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
- ½ teaspoon ground turmeric
- 1 teaspoon lemon juice
- 1 teaspoon garam masala
- ½ cup heavy cream (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 13 g |
| Sodium | 1265 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |