Urad Dal

A delicious Indian dish made with urad dal for special occasions. Like all dal dishes, it tastes even better when reheated the next day and the flavors have had time to mix together. Serve hot with basmati rice or naan.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 452 Calories

Ingredients

• 3 tablespoons butter
• 1 teaspoon lemon juice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 bay leaves
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• 1 tomato, diced
• 2 whole cloves
• 1 teaspoon cumin seeds
• 8 cloves garlic, crushed
• ½ cup heavy cream (Optional)
• 2 teaspoons salt, divided
• 1 tablespoon ground coriander
• 3 cups water, or more as needed
• ¼ cup red kidney beans (rajma)
• ¾ cup skinned split black lentils (urad dal)
• 1 teaspoon grated ginger, divided
• 1 teaspoon red chili powder, divided
• 1 green chili, chopped, or more to taste

Recipe Instructions

Step 1

Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

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.