Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Beans | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup whole dried urad dal (skinless black gram)
- ⅓ cup dried kidney beans (rajma)
- 5–6 cups water (to cook dal)
- Salt
- Red chile powder (according to taste)
- 1 tsp turmeric powder
- 1 tbsp grated ginger
- 3–4 tbsp ghee or oil
- 1 large pinch of hing powder ( asafoetida )
- 2 bay leaves
- ½ cinnamon stick
- 3 cloves
- 1 medium onion (optional), finely chopped
- 1 tbsp ginger garlic paste
- 2–3 medium tomatoes , finely chopped
- 2 tsp coriander powder
- ½ cup fresh cream
- 1 tbsp clarified butter
- 2 tbsp chopped coriander leaves (optional)
- Salt, to taste
Directions
Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.
Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.
Keep the cooked dal aside.
Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté .
Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.
Add cooked dal and water as needed.
Mix it well and simmer for 15–20 minutes.
Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.
Serve hot with naan, paratha or rice.