Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 452
- Carbohydrate: 39g
- Fat: 28g
- Fiber: 4g
- Protein: 14g
- Sugar: 3g
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