Urad Dal
Description
This urad dal features a mixture of black lentils, red kidney beans, and aromatic spices, making it a delicious Indian dish for special occasions.
Ingredients
•
3/4 cup skinned split black lentils (urad dal)
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1/4 cup red kidney beans (rajma)
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3 cups water, or more as needed
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2 teaspoons salt, divided
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1 teaspoon grated ginger, divided
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1 teaspoon red chili powder, divided
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3 tablespoons butter
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2 tablespoons vegetable oil
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1 teaspoon cumin seeds
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2 bay leaves
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2 whole cloves
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1 onion, diced
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1 green chili, chopped, or more to taste
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1 tomato, diced
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8 cloves garlic, crushed
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1 tablespoon ground coriander
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1/2 teaspoon ground turmeric
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1 teaspoon lemon juice
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1 teaspoon garam masala
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1/2 cup heavy cream
Directions
1
Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.
2
Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.
3
Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon 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 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.
4
Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.