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Urad Dal
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Prep Time:
10 minutes
10 minutes
Cook Time:
55 minutes
55 minutes
Total Time:
545 minutes
545 minutes
Indulge in a flavorful Indian black lentil and red kidney bean dish with aromatic spices, perfect for celebrations.
Ingredients:
- 0.75 cup skinned split black lentils (urad dal)
- 0.25 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
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 whole cloves
- 1 onion, diced
- 1 green chili, chopped, or more to taste
- 1 tomato, diced
- 8 cloves garlic, crushed
- 1 tablespoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon lemon juice
- 1 teaspoon garam masala
Instructions:
- Place the black lentils and red kidney beans in a medium pot. Cover with water, ensuring it's 1-inch above the beans; let them soak for 8 hours to overnight.
- Season beans in the pot with the perfect blend of 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder. Simmer until tender, approximately 30 minutes, ensuring a smooth texture without being overcooked.
- Heat butter and oil in a large saucepan. Sizzle cumin seeds, bay leaves, and cloves for about 1 minute. Stir in onion, green chili, 1 teaspoon salt, and 1/2 teaspoon ginger. Cook until golden brown, about 5-10 minutes. Add tomato and garlic, cook until tomato softens, about 5 minutes. Sprinkle in coriander, turmeric, and 1/2 teaspoon chili powder. Fry until fragrant, about 30 seconds.
- Combine the bean-lentil mixture and lemon juice with the spice mixture, gently stirring together. Mix in the garam masala. Simmer the dal over low heat for 15 minutes. Finish by adding the cream and simmering until heated through, about 5 minutes.