serves
4
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 170 g (¾ cup) black urid daal
- 2 tbsp chana daal
- 2 tbsp kidney beans
- 1 tsp turmeric powder
- salt, to taste
- 3 tbsp mustard oil
- 2–3 cm piece ginger, finely chopped
- 4-5 garlic cloves, finely chopped
- 3 long green chillies, finely chopped
- 1 brown onion, chopped
- 2 tomatoes, diced
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 40 g butter
- coriander sprigs and pickled blood limes, optional, to serve
This recipe needs to be started one day in advance.
Instructions
- Place the daal and kidney beans in a bowl, cover with plenty of cold water and soak overnight. Drain, transfer to a pressure cooker or saucepan, add a pinch of the turmeric, a pinch of salt and enough water to cover. Cook until the daal and kidney beans have broken down into a mash consistency.
- Heat the mustard oil in a wok. When hot, add the ginger, garlic and green chillies and stir until fragrant. Add the onion and a pinch of salt and cook until softened. Add the tomato, remaining turmeric, chilli powder, coriander and cumin and cook for 4-5 minutes or until the tomatoes have softened.
- Add the cooked daal and kidney beans to the masala sauce and simmer for another 5 minutes. Add the butter and stir until melted and well combined. Spoon into a large serving bowl, garnish with coriander and serve with pickled blood limes.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
