Cluster Bean & Lentil Curry (Dal)
This comforting and hearty curry combines the unique fibrous texture of cluster beans with the protein-packed goodness of yellow lentils (moong dal) for a complete, gut-friendly meal that's ready in under an hour.
For 4 servings
Rinse the moong dal thoroughly under cold running water until the water runs clear. In a pressure cooker, combine the rinsed dal with 2½ cups of water, ½ tsp salt, and ¼ tsp turmeric powder. Cook for 3-4 whistles or for 10-12 minutes on medium heat after the first whistle. If cooking in a pot, simmer for 20-25 minutes until soft and mushy, adding more water if needed.
While the dal is cooking, trim the ends of the cluster beans and chop them into 1-inch pieces. Steam the chopped cluster beans for 5-7 minutes until they are tender-crisp but still retain a slight bite. Alternatively, you can blanch them in boiling water for 3-4 minutes.
Heat ghee or oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and sauté for 10-15 seconds until fragrant.
Add the finely chopped onion to the pan and sauté until it turns translucent and lightly golden, about 3-5 minutes. Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Add the chopped tomato to the pan and cook for 3-4 minutes, mashing it gently with the back of your spoon, until it softens and the oil starts to separate from the mixture.
Stir in the remaining ¼ tsp turmeric powder, coriander powder, and red chili powder. Cook the spices for 1-2 minutes, stirring continuously, to allow their flavors to bloom.
Gently mash the cooked dal with a spoon or whisk if it's not already smooth. Add the steamed cluster beans and the cooked dal to the pan with the spice mixture. Mix everything well.
Add about ½ cup of hot water to adjust the consistency of the curry to your preference (it should be thick but pourable). Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing all the flavors to meld together.
Stir in the garam masala and fresh lemon juice. Taste and adjust salt if necessary. Garnish generously with fresh chopped cilantro.
Serve hot with steamed basmati rice, roti, or naan for a wholesome and satisfying meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcook the cluster beans; they should be tender-crisp to provide a pleasant texture contrast to the soft dal.
- 2Adjust the consistency of the dal by adding more hot water if you prefer a thinner curry. For a thicker consistency, simmer a little longer.
- 3The tempering (tadka) is crucial for flavor. Ensure your spices are fresh and cook them just until fragrant, avoiding burning.
- 4For a richer flavor, you can add a dollop of ghee or a sprinkle of roasted cumin powder just before serving.
Adapt it for your goals.
Lentil Swap
Substitute moong dal with toor dal (split pigeon peas) or masoor dal (red lentils) for a different texture and flavor profile. Adjust cooking times accordingly.
Vegetable AdditionVegetable Addition
Incorporate other quick-cooking vegetables like spinach, green beans, or diced carrots along with the cluster beans for added nutrition and variety.
Smoky FlavorSmoky Flavor
For a smoky touch, add a pinch of smoked paprika along with the other dry spices, or perform a 'dhungar' (smoking with charcoal and ghee) at the end.
Why this is on our healthy list.
Protein Powerhouse
Moong dal is an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function, making this a fulfilling vegetarian meal.
Digestive Health
Both cluster beans and lentils are rich in dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Nutrient-Rich
This curry provides a good source of vitamins (like Vitamin A, C, K from cluster beans), minerals (iron, potassium, magnesium), and antioxidants, contributing to overall well-being.
Frequently asked questions
Yes, absolutely! Simply substitute ghee with any plant-based cooking oil (like vegetable oil, canola oil, or coconut oil) to make this recipe completely vegan.
