Split Black gram (urad dal) and yellow kidney beans come together in a creamy coconut sauce that will definitely remind you of dal makhani; That creamy buttery bowl of lentil goodness we love eating with naan bread or jeera rice. The difference though is the absence of butter and fresh cream, replaced with coconut cream but the method is more or less the same.
Ingredients: 2 cups split black gram, 2 cups yellow beans already boiled, one onion chopped, 1 tbsp ginger garlic paste, 1 tbs coriander seeds, 1 tbsp ghee, 2 chopped tomatoes, 1 bay leaf, 1/4 tsp turmeric, 1 teaspoon each curry powder and garam masala and chopped coriander leaves for garnish. Not in pic: 1small can coconut cream, and 1 tsp Dried fenugreek leaves.Heat your pan, add ghee let it melt then add your 1 tsp of cumin seeds and bay leaf. Let them start to sputter then add the onion and cool till it’s soft.After onions are soft, add your ginger garlic, ground coriander seeds mix well then add the turmeric and curry powder. Don’t let them burn. Add the tomatoes and some salt. Cover and let cook for about 10 minutes till tomatoes are soft and mushy.Let the tomatoes cook completely.Add the beans, mix well and add the coconut cream. You can also use thick coconut milky mix and cover. Let simmer on very low heat for about 30- 45 minutes. Keep checking it doesn’t burn. Once ready and thick, add the garam masala, fenugreek leaves, dhania leaves and a squeeze of lemon. Check seasoning and turn off heat. Let sit a little while before serving. Garnish with some cream and serve with chapati.
I hope you enjoy making this for your family. You can add chili if no kids are eating it. Try it!
MY KAMPALA NOTEBOOK 