A cup of whole black urad dal soaks for eight hours, then simmers forty-five to sixty minutes until very tender.
The kidney beans are canned, drained and rinsed, so nothing in this method requires cooking dried kidney beans from raw.
A tomato and spice base cooked in butter and oil goes in, and the pot simmers another twenty-five to thirty minutes before the cream.
Simmer, Base, Finish
Most of the time is unattended simmering.
Stage 1 of 4
Simmer
Steps 1–1 of 4
Soaked black urad dal cooked 45 to 60 minutes until very tender.
- Lentils simmeredDrain the soaked black urad dal. Add it to a heavy pot with 4 cups water and bring to a boil. Reduce to a steady simmer and cook 45 to 60 minutes, until the lentils are very tender, adding water if needed.
Stage 2 of 4
Base
Steps 2–2 of 4
Onion, garlic, ginger and spices in butter and oil, then crushed tomatoes for 8 minutes.
- Tomato baseMeanwhile, heat butter and oil in a skillet over medium heat. Cook onion 6 minutes until soft. Add garlic, ginger, cumin, garam masala, coriander and chili powder and cook 1 minute. Stir in crushed tomatoes and simmer 8 minutes.
Stage 3 of 4
Combine
Steps 3–3 of 4
Base, canned kidney beans and salt stirred into the lentils, simmered 25 to 30 minutes.
- CombinedStir the tomato-spice mixture, drained canned kidney beans and salt into the cooked black lentils. Simmer uncovered 25 to 30 minutes, stirring often, until thick and creamy.
Stage 4 of 4
Finish
Steps 4–4 of 4
Cream stirred in and simmered gently 5 minutes.
- Cream finishStir in heavy cream and simmer gently 5 minutes more. Serve with cilantro and dried red chiles on top.
How to Make It
Lentils simmered
Drain the soaked black urad dal. Add it to a heavy pot with 4 cups water and bring to a boil. Reduce to a steady simmer and cook 45 to 60 minutes, until the lentils are very tender, adding water if needed.
Tomato base
Meanwhile, heat butter and oil in a skillet over medium heat. Cook onion 6 minutes until soft. Add garlic, ginger, cumin, garam masala, coriander and chili powder and cook 1 minute. Stir in crushed tomatoes and simmer 8 minutes.
Combined
Stir the tomato-spice mixture, drained canned kidney beans and salt into the cooked black lentils. Simmer uncovered 25 to 30 minutes, stirring often, until thick and creamy.
Cream finish
Stir in heavy cream and simmer gently 5 minutes more. Serve with cilantro and dried red chiles on top.
Why This Recipe Works
- Soaking the urad dal shortens the simmer and gives an even texture.
- Canned kidney beans only need heating through in the dal.
- Cooking the spices in butter and oil before the tomatoes deepens the base.
- Cream added at the end stays smooth instead of splitting.
Ingredient Notes
- Black urad dal
- One cup, whole, soaked 8 hours.
- Kidney beans
- One 15-ounce can, drained and rinsed.
- Heavy cream
- Half a cup, stirred in at the end.
Success Tips
- Keep the lentils at a steady simmer and top up with water as needed.
- Stir often once the tomato base goes in so it does not catch.
- Simmer gently after the cream goes in rather than boiling.
Serving Ideas
Serve in bowls with cilantro and dried red chiles on top, with rice or flatbread.
Storage and Reheating
Refrigerate
Refrigerate within 2 hours and use within 4 days; reheat thoroughly.
Frequently Asked Questions
What kind of kidney beans does it use?
Canned kidney beans, drained and rinsed. Dried kidney beans are not used in this method.
How long do the lentils soak?
Eight hours, before a 45 to 60 minute simmer.
