Authentic Urad Dal & Kidney Bean Curry Recipe – Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Kidney Bean Curry Recipe – Indian Comfort Food

Hey everyone! If you’re craving a hug in a bowl, you’ve come to the right place. This Urad Dal and Kidney Bean Curry (or dal as we lovingly call it) is pure comfort food. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. I first attempted it on my own during a particularly chilly winter, and it instantly transported me back to those cozy family dinners. It’s a little bit of effort, but trust me, every spoonful is worth it!

Why You’ll Love This Recipe

This isn’t just any dal. It’s a beautiful blend of earthy urad dal and hearty kidney beans, simmered in a rich, flavorful gravy. It’s incredibly satisfying, packed with protein, and perfect with a side of fluffy naan or steaming rice. Plus, the cashew cream adds a touch of luxury that takes it to the next level. You’ll love how easily this comes together in the Instant Pot, but I’ll also share tips for stovetop cooking!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup whole black urad dal
• ¼ cup kidney beans (rajma)
• 3.5 cups water
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ¼ cup cashew cream
• 1 teaspoon kasuri methi

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Urad Dal: The Heart of the Curry

Urad dal (also known as black gram) is the star here. It has a wonderfully earthy flavor and creates a creamy texture when cooked. Make sure you use whole urad dal for the best results.

Kidney Beans (Rajma): Regional Variations & Quality

Kidney beans, or rajma, add a lovely heartiness. You can find different varieties – Chitra is a popular choice in North India. Look for beans that are plump and evenly colored.

Cashew Cream: A Luxurious Touch – Alternatives & Homemade Options

Cashew cream adds a beautiful richness. Don’t have cashews? You can substitute with coconut cream for a vegan option, or even a dollop of heavy cream if you’re not dairy-free. To make your own cashew cream, soak 1/2 cup of cashews in hot water for 30 minutes, then blend with a little fresh water until smooth.

Kasuri Methi: The Secret to Authentic Flavor

Kasuri methi (dried fenugreek leaves) is a game-changer. It adds a unique, slightly bitter aroma that’s essential for authentic Indian flavor. You can find it at most Indian grocery stores. Don’t skip it!

Garam Masala: Blends & Freshness

Garam masala is a blend of warming spices. The quality really matters! I prefer to buy mine from an Indian spice shop where it’s freshly ground. You can also make your own if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak 1 cup of urad dal and ¼ cup of kidney beans in 4 cups of water overnight. This is crucial for even cooking and a creamy texture. Drain and rinse them well before you start.
2. Now, set your Instant Pot to sauté mode. Heat 1 tablespoon of oil, then add 1 teaspoon of cumin seeds and 1 bay leaf. Let them sizzle for a few seconds until fragrant.
3. Add 1 finely chopped onion and 1 tablespoon of ginger-garlic paste. Sauté for 2-3 minutes, until the onions are golden brown.
4. Pour in 1 cup of tomato puree and cook until the oil starts to separate from the mixture – this usually takes about 5-7 minutes.
5. Time for the spices! Add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of garam masala. Stir well to combine.
6. Add the soaked and drained lentils and beans, along with 3.5 cups of water and salt to taste. Give everything a good stir, then cancel the sauté mode.
7. Seal the Instant Pot and pressure cook on high for 35 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
8. Using a potato masher, partially mash the lentils and beans. This creates a lovely, thick texture.
9. Turn the Instant Pot back to sauté mode and cook for 3-4 minutes to thicken the curry. Stir in ¼ cup of cashew cream and 1 teaspoon of kasuri methi.
10. Reserve a little cashew cream for garnish. Serve hot with naan or rice.

Expert Tips

• Don’t skip the soaking! It really does make a difference.
• Adjust the spice level to your liking. Add more or less chili powder depending on your preference.
• For a smoother curry, blend a portion of it with an immersion blender after mashing.

Variations

• Vegan Adaptation: Simply use coconut cream instead of cashew cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: My family loves a good kick, but you can easily tone down the heat by reducing the chili powder.
• Festival Adaptations: This dal is often made during Maha Shivaratri and Lohri, as it’s considered a warming and nourishing dish.

Serving Suggestions

This Urad Dal and Kidney Bean Curry is fantastic with:

• Naan bread (obviously!)
• Steaming basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

What is the best way to soak the urad dal and kidney beans?

Soaking overnight in plenty of water is best. This softens them and reduces cooking time.

Can I use a regular pot instead of an Instant Pot?

Yes, absolutely! You’ll need to simmer the dal and beans on the stovetop for about 1.5 – 2 hours, or until they are tender.

How can I adjust the thickness of the curry?

If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is kasuri methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Can I make the cashew cream ahead of time?

Yes! You can make it up to 2 days in advance and store it in the refrigerator.

Is it possible to freeze leftover curry?

Definitely! It freezes really well. Just make sure to store it in an airtight container.

Enjoy this comforting and flavorful Urad Dal and Kidney Bean Curry! I hope it brings a little bit of Indian warmth to your kitchen. Let me know in the comments if you try it and how it turns out!