Lots more Dals, Bean/Lentil Stews here
Black gram/ Whole Urad
Red Kidney Beans
Whole Urad lentils, Vigna mungo, black gram or black lentil are these pretty lentils which look like black Mung beans. The beans are available as whole or split or split+skinned like most whole lentils in India.
Ground into flour or soaked and fermented, urad is also extensively used in South Indian culinary preparations, such as dosa crepes, idli – steamed lentil cakes, vada – savory doughnuts, and Papad/Papadum.
Black gram is rich in good protein, vitamin A, B1 and B3 and has small amount of thiamine, riboflavin, niacin and vitamin C in it.
Red Kidney Beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein.
Heat oil. Add cumin seeds and cook until fragrant.
Add garlic, ginger, chili and cook until golden.
Add onions and cook until translucent.
Add tomatoes, asafoetida, garam masala and cook until tomatoes are tender.
Add tempering to cooked beans. Add milks, mix well.
Cook until the beans are mushy.
Serve hot topped with a dollop of vegan butter or olive oil.
Dal Makhani – Beans in creamy buttery gravy
Allergy Information: Free of dairy, egg, corn, soy, gluten, grain, yeast
For the Lentils:
1 cup whole black gram (whole Urad)
1/2 cup kidney beans (Rajma)
3.5 – 4 cups water
1 teaspoon salt or to taste
For the Tempering:
1/2 teaspoon red chili powder or cayenne or to taste
1 teaspoon cumin seeds
2-3 green chilis finely chopped (I use Serrano chili pepper)
1 inch ginger, finely chopped
5-6 garlic cloves, finely chopped
1 medium size onion, chopped
1/8 teaspoon asafoetida(hing)
1/2 teaspoon turmeric powder
1 teaspoon garam masala (regular or punjabi)
1 Tablespoon dried fenugreek leaves(Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds)-Optional
2 medium size tomatoes, chopped
2 Tablespoons Almond milk
1/4 cup Cashew milk (I used So delicious Cashew milk. Or Soak cashews and blend to make milky cashew cream.)
Vegan butter as needed
Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles.
Or use a slow cooker to cook both the beans and keep ready.
In a large pan, add oil and heat on medium-high heat.
Add cumin seeds and cook till they start to change color.
Add ginger, garlic and green chili and saute until golden.
Add onion and cook until translucent.
Add the tomato and cook until tomatoes are mushy. (13-15 minutes till this step).
Add the cooked black gram, kidney beans and the water they were cooked in.
Add garam masala and the milks. Mix, taste and adjust salt.
Add more water if the mixture is too thick.
Simmer on low heat till the dals/beans are totally soft and well blended. 30 minutes.
Or pressure cook for 1 whistle and then cook on low for another 10 minutes.
Top with a small dollop of vegan butter or olive oil and cilantro.
Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
Clockwise: Roasted Butternut Squash Slider, Avocado Naan, Pasta Sauce Mixes in Jars, Cinnamon Rolls, Lasagna Bolognese, Triple Salted Caramel Brownies, Grilled Nacho Cashew Sandwich, Spiced Apple Cake with Salted Caramel, Home Made Doritos Spice Mix (featured on Oprah!), Whole Roasted Cauliflower in Creamy Makhani Gravy.