Black Gram & Kidney Bean Dal Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Black Gram & Kidney Bean Dal Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, there’s nothing quite as comforting as a warm bowl of dal with a side of rice. This Black Gram & Kidney Bean Dal is a family favorite – it’s hearty, flavorful, and just feels like a hug in a bowl. I first made this when I was craving something my grandmother used to make, and I’ve been tweaking it ever since to get it just right. I’m so excited to share it with you!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also surprisingly easy to make, especially with the Instant Pot! It’s packed with protein, fiber, and all those wonderful spices that make Indian food so good for you. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even naan. Honestly, it’s a weeknight winner.

Ingredients

Here’s what you’ll need to create this comforting dal:

• 1 cup black gram beans (adzuki beans or whole brown lentils) – about 200g
• ½ cup red kidney beans – about 120g
• 1 tablespoon oil (ghee or butter) – about 15ml
• 1 teaspoon cumin seeds – about 5g
• 1 medium yellow onion, finely diced
• 1 tablespoon ginger paste – about 15g
• 1 tablespoon garlic paste – about 15g
• ½ teaspoon ground turmeric – about 2.5g
• 2 teaspoons Kashmiri red chili powder – about 10g
• 2 teaspoons kosher salt – about 10g
• 2 cups diced tomatoes – about 400g
• 2 cups water – about 480ml
• ½ cup light cream – about 120ml
• 1 teaspoon garam masala – about 5g
• ½ cup chopped cilantro – about 30g
• 1 tablespoon kasoori methi (dried fenugreek leaves) – about 5g

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

Black Gram Beans (Adzuki Beans or Whole Brown Lentils) – These are the star of the show! Black gram beans have a lovely earthy flavor. If you can’t find them, whole brown lentils are a good substitute, though the cooking time might vary slightly.

Red Kidney Beans – I love the color and texture kidney beans add, but feel free to experiment! Pinto beans or even chickpeas would work in a pinch.

Oil (Ghee or Butter) – Ghee adds a beautiful nutty flavor that’s traditional in Indian cooking. Butter is a lovely substitute, and even a neutral oil like canola or vegetable oil will work if you prefer.

Cumin Seeds – Don’t skip toasting these! It really wakes up their flavor. Just a minute or two in hot oil makes all the difference.

Kashmiri Red Chili Powder – This is what gives the dal its beautiful color and a mild, fruity heat. It’s different from regular chili powder, so try to find it if you can.

Kasoori Methi (Dried Fenugreek Leaves) – This is a must for that authentic Indian flavor. It has a unique, slightly bitter aroma that adds so much depth. You can usually find it at Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the black gram beans and kidney beans in 3 cups of water for at least 6 hours, or even overnight. This helps them cook evenly and makes them easier to digest.
2. Now, set your Instant Pot to the Sauté mode. Heat the oil (or ghee/butter) and add the cumin seeds. Let them toast for about 30 seconds, until they become fragrant.
3. Add the diced onions and sauté until they turn translucent, about 5-7 minutes. Then, stir in the ginger-garlic paste, turmeric, chili powder, and salt. Cook for another minute, stirring constantly, until fragrant.
4. Add the diced tomatoes and the drained beans to the Instant Pot. Give everything a good mix.
5. Pour in 2 cups of water. If you’re making pot-in-pot rice, now’s the time to place the trivet in the Instant Pot and put a stainless steel container with 1 cup of rice and 1.5 cups of water on top of the trivet.
6. Close the lid and set the Instant Pot to pressure cook for 30 minutes, followed by a natural pressure release. This is important – let the pressure release naturally for at least 15-20 minutes.
7. Once the pressure has released, carefully remove the rice container (if you made rice). Now, using a spoon, gently mash some of the beans to create a creamier texture.
8. Stir in the cream, garam masala, chopped cilantro, and kasoori methi. Taste and adjust the seasoning if needed.

Expert Tips

• Don’t be afraid to experiment with the spices!
• A natural pressure release is key for perfectly cooked beans.
• Mashing some of the beans creates a lovely, creamy texture.

Variations

Vegan Adaptation: Simply skip the cream or substitute it with coconut cream for a delicious vegan version. My friend, Priya, swears by the coconut cream – it adds a lovely sweetness!

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of Kashmiri red chili powder to control the heat. For mild, use 1 teaspoon. For medium, use 2 teaspoons (as in the recipe). For hot, add an extra ½ teaspoon or a pinch of cayenne pepper.

Instant Pot vs. Stovetop Cooking: If you don’t have an Instant Pot, you can make this dal on the stovetop. Combine all the ingredients in a large pot, bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beans are tender.

Festival Adaptations – Serving During Special Occasions

This dal is often served during festivals like Diwali and Holi. It’s considered a very auspicious and comforting dish.

Serving Suggestions

Serve this Black Gram & Kidney Bean Dal hot with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 2 months.

FAQs

What is the best way to soak the beans for optimal digestion? Soaking the beans overnight is ideal. You can also add a pinch of baking soda to the soaking water, which helps break down the phytic acid and makes them even easier to digest.

Can I use a different type of bean instead of kidney beans? Absolutely! Pinto beans, chickpeas, or even black beans would work well.

What is kasoori methi and where can I find it? Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

How can I adjust the consistency of the dal? If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can this dal be made ahead of time? Yes! In fact, the flavors develop even more overnight.

Is it possible to freeze leftover dal? Definitely! Let it cool completely before transferring it to a freezer-safe container.