The sun may have been peaking through the clouds for a change, but it was so cold yesterday, I felt like I was living in an igloo. In an attempt to get warm, I cooked up a spicy Indian meal for dinner.
This is a rich, flavorful and wonderfully fragrant classic Punjabi bean curry made with spices, tomatoes, red kidney beans, whole urad beans and plenty of cream and butter, with sour cream used in this version for an extra sour and delightful tanginess. Whole urad beans — also known as black gram or black lentils — have a creamy white interior with black skins and impart a glutinous creamy texture to curries. They're commonly used in northern India, and can be found — as with the other ingredients in this recipe — at any Indian or Asian grocery store, but you can feel free to use whole azuki beans or mung beans instead.
On the menu with methi (fenugreek leaf) rice.
|Dal Makhani (Black Gram and Red Kidney Beans with Sour Cream)|
|Recipe by Lisa Turner|
Published on February 12, 2008
Fragrant, creamy and spicy classic Punjabi curry of black gram and red kidney beans in a tomato and sour cream sauce