Serves 3-4

  • 1 cup black gram or sabut urad dal
  • ¼ cup kidney beans or rajma (optional)
  • ¾ to 1 cup tomato puree (approx. 2 medium tomatoes pureed)
  • 8 to 10 garlic cloves, crushed or finely chopped
  • ½ teaspoon red chili powder or kashmiri red chili powder
  • 2½ tablespoons oil
  • Salt as required

Rinse and soak the lentils in water overnight or for 8–9 hours, then drain and add them to a pressure cooker. Add 4 cups water and pressure cook on high or medium flame for 12–15 whistles. When the pressure settles down on its own, remove the lid. Drain the water and rinse the lentils, then put the lentils back in the pressure cooker. Add 4 cups fresh water, tomato puree, oil, garlic, red chili powder, and salt. Stir and mix well. Pressure cook again for 12–15 whistles on a medium to high flame. When the pressure settles down on its own, remove the lid and check the lentils and the consistency of the dal: the lentils should be completely cooked and mushy. Now simmer the dal without any lid on a low to medium flame till the consistency becomes medium and smooth. Mash some lentils with the back of a spoon to thicken the dal. The lentils should become so soft that they melt in your mouth. Check the seasoning and add more salt or red chili powder if required. Simmer for 15–18 minutes or more till you get a creamy, smooth consistency. Serve the dal hot with rotis, paratha, or jeera rice.
Recipe courtesy of: