Midnight Black Lentils in Buttery Tomato Cream
Whole black urad dal and kidney beans slow-simmered for hours until they melt into a thick, luxuriously creamy gravy enriched with butter, cream, and smoky spices. This Punjabi masterpiece is the definition of comfort food — dark, rich, and deeply satisfying with every spoonful.
Ingredients
- 1 cup whole black urad dal, soaked overnight
- 1/4 cup rajma (kidney beans), soaked overnight
- 3 tablespoons butter
- 1 tablespoon oil
+ 11 more ingredients
Instructions
Drain the soaked dal and rajma. Place them in a pressure cooker with 4 cups of water, half a teaspoon of salt, and half a teaspoon of turmeric. Pressure cook for 25-30 minutes (about 8-10 whistles) until completely soft and mashable.
Once cooled, open the pressure cooker. Mash about a quarter of the dal against the side of the pot with the back of a spoon — this thickens the gravy while keeping some whole lentils for texture.
In a separate heavy-bottomed pan, heat 2 tablespoons of butter and the oil. Add cumin seeds and let them splutter.
Add the chopped onion and cook on medium heat for 8-10 minutes until deeply golden brown, stirring regularly.
Stir in the ginger-garlic paste and cook for 1 minute. Add the tomato puree, red chili powder, and remaining turmeric. Cook for 10-12 minutes, stirring occasionally, until the oil separates and the masala turns dark and concentrated.
Pour the cooked dal into the masala pan. Add 1 cup of water and stir well. Bring to a gentle simmer and cook uncovered on low heat for 30-40 minutes, stirring every few minutes to prevent sticking. The dal should thicken considerably and darken in color.
Crush the kasuri methi between your palms and stir it in along with garam masala, salt to taste, and half the cream. Simmer for another 5 minutes.
Serve in a bowl topped with the remaining butter, a swirl of cream, and fresh cilantro. Pair with naan, jeera rice, or both.
Nutrition Estimate
Per serving • Estimated by Blinner AI