Black Dal Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 15 minutes

Ingredients

For the Ginger and Garlic Paste: One 2-inch piece ginger (about 1 ounce; 30g), peeled6 medium cloves garlic (1 ounce; 30g), peeled For the Dal:

1 cup dried black urad dal (8 ounces; 226g), rinsed and drained

1/3 cup dried rajma or red kidney beans (2 1/2 ounces; 70g)

1 dried bay leaf6 tablespoons (90ml) vegetable oil

2 teaspoons ginger and garlic paste (see above)

2 tablespoons (16g) Kashmiri red chile powder

1 tablespoon (7g) ground coriander

1 tablespoon (8g) ground cumin

1 cup canned crushed tomatoes (see notes)

1/2 teaspoon garam masala

1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

1/2 cup (60ml) heavy cream

2 tablespoons butter (about 1 ounce; 28g), plus more to top

Directions

For the Ginger and Garlic Paste: Using a small food processor, purée ginger, garlic, and 1 tablespoon (15ml) water until a smooth paste forms, about 2 minutes. Alternatively, using a mortar and pestle, pound ginger and garlic to form a smooth paste; transfer to a small bowl and stir in 1 tablespoon (15ml) water. Set aside.

For the Dal: In a large bowl, combine black urad dal and beans and cover by 2 inches with cool water. Soak for at least 3 hours and up to 24 hours. Using your hands, vigorously swish dal and beans until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain pulses, discarding the cloudy water.

In a medium pot or Dutch oven, combine dal, beans, bay leaf, 2 quarts (1.9L) water, and 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, checking occasionally to skim any foam that collects at the top, until dal and beans are soft and break apart easily when pressed between your fingers, about 45 minutes. Once cooked, there should be about 1 inch of water above dal and beans; if water exceeds 1 inch, remove excess water with a ladle until remaining water just covers dal and beans by about 1 inch. Discard. Using a potato masher or the back of a wooden spoon, mash 1/3 of the mixture.

In a medium saucepan, heat oil over medium heat until shimmering. Add ginger and garlic paste and cook, stirring frequently, until fragrant, about 2 minutes. Add chile powder, coriander, cumin, and remaining 1 teaspoon salt, and cook, stirring frequently, until fragrant, 2 to 3 minutes. Add tomatoes and cook until mixture darkens slightly and oil begins to separate, 4 to 6 minutes.

Add spiced tomato mixture to cooked dal and stir to combine. Bring to a simmer and season to taste with salt. Stir in heavy cream and garam masala and simmer until mixture begins to thicken, 2 to 3 minutes. Stir in 2 tablespoons butter. Serve immediately with steamed white rice, roti, or as an accompaniment to any Indian meal, and top with additional butter, if desired.

Nutrition

• Calories: 448 kcal
• Total Fat: 38 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 2076 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 7 g
• Total Sugars: 6 g
• Protein: 8 g