Empress Dal
Indulge in the luxurious flavors of Empress Dal, a rich and creamy lentil curry that combines whole black lentils (urad dal) and red kidney beans for a hearty, protein-packed dish. Slowly simmered with aromatic spices like cumin, garam masala, and kasuri methi (dried fenugreek leaves), this dish is elevated with the decadent richness of butter and heavy cream for a velvety texture. Perfect for pairing with fluffy naan or fragrant basmati rice, this slow-cooked delight is pure comfort in a bowl. Whether you're hosting a special dinner or seeking a soulful vegetarian meal, Empress Dal is sure to impress with its bold flavors and restaurant-quality appeal.
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Recipe Information
Ingredients
- 1 cup whole black lentils (urad dal)
- 0.25 cup red kidney beans
- 5 cups water
- 1 medium onion, finely chopped
- 2 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 3 tablespoons butter
- 0.5 cup heavy cream
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1.5 teaspoons salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the black lentils and red kidney beans thoroughly under running water. Soak them in water for 6-8 hours or overnight.
Drain the soaked lentils and kidney beans. Add them to a pressure cooker with 5 cups of water and 1 teaspoon of salt. Pressure cook on medium heat for 12-15 whistles or until they are soft and mashable. If not using a pressure cooker, simmer them in a pot on low heat for about 1-2 hours until tender, adding more water as needed.
In a large pan, heat 1 tablespoon of oil and 3 tablespoons of butter over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds.
Stir in the finely chopped onion and sauté until golden brown, about 6-8 minutes.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Mix in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and 0.5 teaspoons of salt. Cook this mixture on medium heat, stirring occasionally, until the oil starts to separate from the masala, approximately 8-10 minutes.
Add the cooked lentils and kidney beans along with their cooking liquid to the pan. Stir well to combine.
Reduce the heat to low and let the dal simmer uncovered for 30 minutes, stirring occasionally, to thicken and meld the flavors. Add water if the dal becomes too thick.
Stir in the heavy cream, garam masala, and crushed kasuri methi. Simmer for another 5 minutes to integrate the creamy richness.
Taste and adjust the seasoning with additional salt, if necessary.
Garnish with fresh cilantro and serve warm with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
