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Kidney Beans Black Gram

Creamy Black Gram Dal
(Kali Dal Makhni)

Black Gram Kidney beans

Whole black gram cooked to perfection to give this rich and creamy speciality of Punjab.


Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian Vegetarian (Punjabi)


1  cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2  tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6  cups water
½  teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6  flakes garlic chopped
2" piece ginger chopped
2  medium onion(s) chopped

2  green chilli(es) chopped
2  whole red chilli(es)
2  tomato(es) soaked in warm water
1  teaspoon(s) cumin seeds
2  tablespoon(s) cream beaten lightly
2  tablespoon(s) yoghurt beaten lightly
2  tablespoon(s) ghee (clarified butter) / butter
salt to taste

  1. Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25  minutes or till the gram is slightly mashed and well blended.
  2. Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15  minute(s).
  3. For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15  minutes.

    NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).

 
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