Black Lentils
A flavorful and nutritious dish made with black lentils and spices, perfect for weeknight meals or family gatherings.
Ingredients
Main Ingredients
- 1 cup black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 1 medium onion, chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil for cooking
- to taste none salt
- for garnish none fresh coriander
Instructions
Preparation
- Rinse the lentils and kidney beans thoroughly and soak them for at least 4 hours.
Sautéing Aromatics
- In a pressure cooker, heat the oil over medium heat.
- Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Cooking the Lentils
- Mix in the pureed tomatoes, turmeric powder, and salt.
- Cook this mixture until the oil separates from the paste.
- Add soaked lentils and kidney beans along with 4 cups of water.
- Close the lid and cook on high heat for 10 minutes.
- After 10 minutes, reduce heat to low and cook for an additional 20 minutes.
- Carefully release the pressure and stir in garam masala.
- Simmer for a few more minutes and garnish with fresh coriander before serving hot.
Notes
Perfect for meal prep. Store in an airtight container in the refrigerator for 3-5 days or freeze for up to three months.