BLACK LENTILS WITH RED KIDNEY BEANS finished with delicious chilli garlic tadka

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

1. 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

2. 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

3. Prepare Garlic

   Peel and grate 10 garlic cloves using the grater; set aside.

   Time: PT5M

4. 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

5. Add Tomato Puree

   Stir in 4 tbsp tomato puree and cook for 1 minute, allowing the raw taste to disappear.

   Time: PT1M

   Temperature: Medium

6. Spice It Up

   Add 2 tsp garam masala and 1 tsp chili powder, stir quickly for about 30 seconds.

   Time: PT1M

   Temperature: Medium

7. 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

8. 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

9. Prepare Tadka Ingredients

   Thinly slice the remaining 3 garlic cloves, slit the green chilies lengthwise, and finely chop the coriander leaves.

   Time: PT5M

10. 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

11. 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

12. 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