Black Lentils and Red Kidney Beans together is a wholesome and
tasty dal. The richness of thick cream and all other veggies is a
good thing in one package!! Just remember to overnight soak
these beans to cook next day easily..
1 cup (cooked yet firm) black lentils
½ cup (cooked yet firm) Red kidney beans
2 bay leaves
4 tablespoons of butter
1 chopped green chilli
2 teaspoons of salt
1 cup fresh coconut cream or sour cream
2 teaspoons chopped ginger
1 cup finely chopped celery or cabbage
2 cups of chopped tomatoes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4-5 curry leaves
½ cup chopped cilantro
1 teaspoon of Kashmiri red chilli powder or Paprika powder (for
Process: The beans and the lentils should be cooked enough so
that when you press them in between your fingers they mash
Now cook the kidney beans and black lentils with bay leaves adding another 1- ½ cups of water for around 20 minutes, whisk it a bit and keep aside. (Use the same water if there is any left during the first cooking of beans and lentils).
Heat 2 tablespoons of butter in a cooking pot. Add green chillies, celery or cabbage and sauté it until brown, add the tomatoes and cook until the tomatoes are completely cooked. Pour in the dal and the cream with one cup of water and salt. Bring it to a boil and then cook it on medium heat for nearly 5 minutes.
For tempering heat the remaining butter in a small tiny skillet, add the mustard seeds and once they splutter then add the cumin seeds, curry leaves, ginger, half of the cilantro. Add kashmiri red chilli powder and sauté for 30 seconds. Add little cooked dal from the pot in the skillet, mix it well so that there are no lumps and then add it to the big pot. Garnish with remaining cilantro, serve it with Tandoori roti,rice or parathas/Naan/buns.
Note: For getting 1 cup cooked lentils you will need nearly ½ cup
of uncooked lentils and for ½ cup cooked kidney beans of rajma
you will need nearly ¼ cup uncooked beans.
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