질문하기
Urad Dal Makhani is a protein-rich Indian lentil curry that's both nutritious and deeply satisfying. This healthy vegetarian dish is ideal for meal prep, freezer-friendly, and supports a calorie deficit lifestyle.
Rinse the whole urad dal and kidney beans in water, then soak them together overnight or at least 8 hours for best creaminess.
Drain soaked lentils and beans. Add to a large pot with 4 cups water, bring to a boil on medium-high heat, then lower to simmer and cook for 40-45 minutes, or until very soft.
Heat 2 tbsp unsalted butter in a saucepan over medium heat. Add chopped onion and sauté for 5-6 minutes until translucent but not browned.
Add ginger-garlic paste and sauté for 1 minute until aromatic. Stir in ground cumin, coriander, turmeric, and chili powder, cooking for 30 seconds.
Add chopped tomatoes and cook for 6-8 minutes on medium-low heat until tomatoes break down and oil begins to separate.
Combine cooked lentils and beans (with cooking liquid) into the tomato-onion masala mixture. Stir well and simmer uncovered on low heat for 25-30 minutes, stirring occasionally to prevent sticking and to help mash lentils for a creamy texture.
Sprinkle garam masala and salt near the end. Adjust consistency with a splash of water if needed. Let rest for 10 minutes with lid on before serving.
