Cluster Bean & Lentil Curry (Dal)

1. 1
   prep

   Prep the dal and beans.

   1.Wash 0.75 cup toor dal thoroughly until water runs clear. Soak in water for 30 minutes, then drain.

   2.Trim the ends of 200g cluster beans and cut into 1-inch pieces.
2. 2
   pressure cook · ~20 min

   Pressure cook the lentils and beans.

   1.Add drained toor dal and cut cluster beans to the pressure cooker.

   2.Add 1.5 cups water and 0.5 tsp salt. Stir once.

   3.Close the lid and pressure cook on medium heat for 3 whistles.

   4.Let the pressure release naturally. Set aside.

   TIPLetting the pressure release naturally prevents the dal from being undercooked and keeps it creamy.
3. 3
   saute · ~10 min

   Build the aromatic base.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add the chopped onion and sauté until translucent (3-4 min).

   3.Add 4 crushed garlic cloves, grated ginger, and 2 slit green chilis. Sauté until raw smell goes away (1 min).

   4.Add the chopped tomatoes and cook until they soften and the oil starts to separate (4-5 min).

   TIPCook the tomatoes down well to remove their raw tang — the curry tastes sweeter and richer.
4. 4
   mix · ~1 min

   Spice the onion-tomato mixture.

   1.Lower the heat. Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder.

   2.Sauté for 30 seconds until fragrant. Sprinkle in a splash of water if the spices start to stick.

   TIPCook spices on low heat to prevent burning; burnt spices turn the dal bitter.
5. 5
   simmer · ~10 min

   Simmer the dal with the masala base.

   1.Pour the cooked dal and beans (along with their water) into the pan with the masala.

   2.Add 0.5 cup water to reach your preferred consistency. Stir to combine everything.

   3.Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the dal thickens and the beans are tender.

   TIPStir a few times while simmering to prevent the lentils from sticking to the bottom of the pan.
6. 6
   temper · ~2 min

   Make the garlic-cumin tempering.

   1.In a small pan, heat 1 tsp ghee over medium heat until hot.

   2.Add 1 tsp cumin seeds and let them crackle.

   3.Add the 2 sliced garlic cloves and fry until just golden brown (30-45 seconds).

   TIPWatch the garlic carefully — golden brown adds a nutty depth, but burnt garlic will make the whole dish taste acrid.
7. 7
   mix

   Finish the dal.

   1.Pour the hot tempering over the simmering dal. It will sizzle.

   2.Stir in 1 pinch garam masala and 1 pinch dry mango powder.

   3.Mix well and turn off the heat.
8. 8
   garnish

   Garnish with chopped coriander leaves and serve hot.

   Transfer to a serving bowl, sprinkle with fresh coriander leaves, and serve alongside steamed rice or roti.

Cuisines we love