Black Lentils With Red Kidney Beans finished with delicious chilli garlic tadka
BLACK LENTILS WITH RED KIDNEY BEANS finished with delicious chilli garlic tadka is a medium Indian recipe that serves 6. 420 calories per serving. Recipe by Food with Chetna on YouTube.
Prep: 1 hr 15 min | Cook: 6 hrs 5 min | Total: 7 hrs 50 min
Cost: $14.54 total, $2.42 per serving
Ingredients
- 200 grams Red Kidney Beans (dry, rinsed)
- 400 grams Black Lentils (Whole Urad Dal) (dry, rinsed)
- 2 teaspoons Salt (for cooking the dal)
- 10 cloves Garlic Cloves (grated for the base)
- 3 cloves Garlic Cloves (thinly sliced for the tadka)
- 3 tablespoons Sunflower Oil (2 tbsp for base, 1 tbsp for tadka)
- 4 tablespoons Salted Butter (2 tbsp for base, 2 tbsp for tadka)
- 4 tablespoons Tomato Puree (concentrated tomato paste)
- 2 teaspoons Garam Masala (homemade or store‑bought)
- 1 teaspoon Chili Powder (adjust to taste)
- 500 ml Water (added after spices)
- 350 ml Water (additional water during slow cooking)
- 1 teaspoon Cumin Seeds (for tadka)
- 2 pieces Green Chilies (slit lengthwise)
- 1 handful Fresh Coriander Leaves (finely chopped)
Instructions
Soak Red Kidney Beans
Place 200 g red kidney beans in the large pot, add enough boiling water to fully cover them, and let them soak for about 1 hour.
Time: PT1H
Cook Beans and Lentils
Add 400 g black lentils to the soaked beans, season with 2 tsp salt, and simmer on medium heat until both are very soft, about 1 hour 30 minutes. Add extra water if needed.
Time: PT1H30M
Temperature: Medium
Prepare Garlic
Peel and grate 10 garlic cloves using the grater; set aside.
Time: PT5M
Sauté Garlic Base
In a small frying pan, heat 2 tbsp sunflower oil and 2 tbsp salted butter over medium heat. Add the grated garlic and sauté for 2 minutes, stirring constantly. Do not let it brown.
Time: PT2M
Temperature: Medium
Add Tomato Puree
Stir in 4 tbsp tomato puree and cook for 1 minute, allowing the raw taste to disappear.
Time: PT1M
Temperature: Medium
Spice It Up
Add 2 tsp garam masala and 1 tsp chili powder, stir quickly for about 30 seconds.
Time: PT1M
Temperature: Medium
Combine Dal with Spice Mix
Transfer the cooked beans and lentils into the pan with the spice mixture, add 500 ml water, and bring to a gentle simmer on low heat.
Time: PT45M
Temperature: Low
Slow Cook the Dal
Cover the pot and let the dal cook on low heat for 3 hours 30 minutes, stirring every 30 minutes. Add an extra 350 ml water midway if the mixture looks dry.
Time: PT3H30M
Temperature: Low
Prepare Tadka Ingredients
Thinly slice the remaining 3 garlic cloves, slit the green chilies lengthwise, and finely chop the coriander leaves.
Time: PT5M
Make the Tadka (Tempering)
In a clean small pan, heat 1 tbsp oil and melt 2 tbsp butter over medium heat. Add 1 tsp cumin seeds and let them sizzle, then add the sliced garlic. Fry until the garlic turns golden and crisp, about 5 minutes.
Time: PT5M
Temperature: Medium
Finish Tadka
Add the slit green chilies to the pan, stir for 1 minute, then turn off the heat and immediately stir in the chopped coriander.
Time: PT1M
Combine and Serve
Pour the hot tadka over the cooked dal, gently mix to incorporate, and serve hot with naan, paratha, or rice.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 20 g
- Carbohydrates
- 50 g
- Fat
- 12 g
- Fiber
- 12 g
Dietary info: Vegetarian, Gluten‑Free, High‑Protein
Allergens: Milk (butter)
Ingredient Substitutions
- Instead of Red Kidney Beans: Black beans, Pinto beans
- Instead of Black Lentils (Whole Urad Dal): Split urad dal, Whole black lentils
- Instead of Salt: Sea salt, Kosher salt
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Garlic Cloves: Garlic flakes (1 tsp)
- Instead of Sunflower Oil: Canola oil, vegetable oil
- Instead of Salted Butter: Unsalted butter (add pinch salt), Ghee
- Instead of Tomato Puree: Tomato ketchup (1 tbsp), Fresh pureed tomatoes (2 tbsp)
- Instead of Garam Masala: Mild curry powder (1 tsp)
- Instead of Chili Powder: Paprika, Cayenne pepper (½ tsp)
- Instead of Water: Vegetable broth for richer flavor
- Instead of Water: Vegetable broth
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Green Chilies: Jalapeño (1 small), Serrano (1)
- Instead of Fresh Coriander Leaves: Fresh parsley
Equipment Needed
- Large Pot
- Small Frying Pan
- Cutting Board
- Chef Knife
- Grater
- Measuring Spoons
- Measuring Cup
- Wooden Spoon or Spatula
- Serving Bowl
Critical Steps — Do Not Skip
- Soaking the red kidney beans for at least 1 hour
- Cooking the beans and lentils until very soft
- Avoiding browning of garlic in the base
- Slow cooking on low heat for 3‑4 hours for creaminess
- Preparing a golden, crunchy garlic‑cumin tadka
Chef Tips from the Video
- Use homemade garam masala for deeper flavor; toast whole spices before grinding.
- Replace butter with ghee for an even richer aroma.
- A splash of cream or coconut milk at the end adds extra silkiness.
Troubleshooting
Beans are still hard after the initial cooking.
Add more water and continue simmering on medium heat until they soften; older beans may need extra time.
Dal is too watery.
Uncover the pot and simmer on low heat for an additional 15‑20 minutes, stirring frequently.
Bottom of the pot burns.
Reduce the heat to the lowest setting and stir every 30 minutes; use a heavy‑bottomed pot.
Garlic turns bitter.
Remove the pan from heat immediately once garlic is fragrant; avoid letting it brown.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑sized bags for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the dal fully, let it cool, then portion into freezer bags.
- Reheat gently on low heat, adding a splash of water if it looks thick.
Frequently Asked Questions
What is the cultural significance and history of Black Lentils and Red Kidney Bean Dal in North Indian cuisine?
Dal made with urad dal and rajma is a staple in North Indian households, especially in Punjab and Haryana. The slow‑cooked, creamy texture reflects traditional winter meals that provide warmth and protein for agrarian families.
What are the traditional regional variations of urad dal and rajma dal in Indian cuisine?
In Punjab, the dal is often cooked with butter and finished with a garlic‑cumin tadka, while in Rajasthan a drier, spicier version is common. Some regions add yogurt or cream for extra richness.
How is Black Lentils and Red Kidney Bean Dal traditionally served in Indian households?
It is traditionally served hot with freshly baked naan, roti, or steamed basmati rice, accompanied by pickles, yogurt, and a simple salad of sliced onions and lemon wedges.
During which Indian festivals or celebrations is a hearty dal like this commonly prepared?
A rich dal such as this is often prepared for festivals like Diwali, Holi, and harvest celebrations (Baisakhi) because it provides sustenance for large gatherings and can be made ahead of time.
What makes Black Lentils and Red Kidney Bean Dal special compared to other Indian dals?
The combination of two different legumes creates a complex, earthy flavor and a creamy texture that single‑legume dals lack. The long, low‑heat cooking releases deep flavors and the garlic‑cumin tadka adds a fragrant finish.
What are the most common mistakes to avoid when making Black Lentils and Red Kidney Bean Dal?
Common mistakes include over‑browning the garlic, cooking on too high a heat which burns the bottom, and not adding enough water during the slow‑cook phase, leading to a dry dal.
Why does this recipe use a low‑heat, long‑duration cooking method instead of pressure cooking the dal?
Low‑heat slow cooking allows the beans and lentils to release their starches gradually, creating a naturally creamy texture without the need for a blender, whereas pressure cooking can make the dal gummy if not timed perfectly.
Can I make Black Lentils and Red Kidney Bean Dal ahead of time and how should I store it?
Yes, the dal improves in flavor after resting. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the dal is done cooking?
The dal should be thick and creamy, with the beans split open and the lentils fully softened. It should coat the back of a spoon and have a glossy surface from the butter and oil.
What does the YouTube channel Food with Chetna specialize in?
Food with Chetna focuses on simple, home‑cooked Indian recipes that are approachable for busy families, emphasizing quick techniques, wholesome ingredients, and clear step‑by‑step video instructions.
How does the YouTube channel Food with Chetna's approach to Indian cooking differ from other Indian cooking channels?
Food with Chetna prioritizes minimal ingredient lists and time‑saving methods like soaking beans while you work, whereas many other channels showcase more elaborate, restaurant‑style preparations. Chetna also often shares personal tips for everyday home cooking.
Last updated: August 14, 2026
