Creamy Black Gram and Kidney Bean Curry Indian Recipe

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Recipe Category: Curry

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Creamy Black Gram And Kidney Bean Curry Indian Recipe

Ingredients

recipe for : Dal Makhani

:LENTILS:

1 cup dried whole black gram (whole urad), washed, soaked 4 hour or overnight, drained

3 to 4 cups water (use 3 cups for brown lentils)

1 cup cooked kidney beans

1 teaspoon salt, or to taste

1/2 teaspoon cayenne

:THE TEMPERING:

2 teaspoons safflower or other neutral oil

1 teaspoon cumin seeds

2 to 3 green chiles, finely chopped (remove seeds to reduce heat)

1 (1-inch) knob of ginger, finely chopped

6 cloves garlic, finely chopped

1 medium onion, chopped (1 cup)

1/8 teaspoon asafetida (omit to make gluten-free)

2 medium tomatoes, chopped (1 1/2 cups)

1/2 teaspoon ground turmeric

1 teaspoon Garam Masala

1 tablespoon dried fenugreek leaves, or 1/2 teaspoon fenugreek seeds

1/4 cup cashew milk or 1/3 cup almond milk

1 tablespoon vegan butter, for garnish

1/4 cup chopped cilantro, for garnish

Method

Lentils: Combine the lentils in a saucepan with 3 cups of water

Cover and cook over medium heat for 30 minutes

If the water threatens to boil over, open the cover a crack

Add the cooked kidney beans, salt, and cayenne

Reduce heat to low and continue to simmer

Add more water if needed

The tempering: Heat the oil in a skillet over medium heat

Add the cumin seeds and cook for 1 minute, or until they start to change color

Add the chile, ginger, and garlic, and cook for a minute

Add the onion and asafetida, and cook until translucent, about 6 minutes

Add the tomatoes and turmeric, and cook until tomatoes are saucy, 7 to 8 minutes.

Stir, and mash the larger tomato pieces.

Add this tempering to the simmering lentils and beans.

Add the garam masala, fenugreek leaves, and nut milk.

Mix, taste, and adjust salt.

Simmer on low heat until the dals/beans are very tender, about 30 minutes

Mash some of the lentils with the spatula

Garnish with vegan butter and cilantro

Serve hot

Pressure Cooker: Wash the black gram and soak for 4 hours, or overnight

Soak 1/2 cup dried kidney beans overnight, or use 1 cup cooked

Drain both the beans, and combine with 3 1/2 cups of water in a pressure cooker

Close and lock the lid, and cook for 20 to 25 minutes, once the cooker reaches pressure 4 to 5 whistles at medium-high heat.

Let the pressure release naturally.

Open the lid, and place the cooker over low heat.

Add the salt and cayenne, and mix in.

Follow steps 2 and 3.

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