Preparation time
Cooking time


For 4 Person(s)


  • 1/2 cup Whole black gram lentils
  • 2 tbsp red kidney beans
  • Salt to taste
  • 1 tsp Red chilli powder
  • 2 in Ginger chopped
  • 3 tbsp Butter
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 6 cloves Garlic chopped
  • 1 large Onion chopped
  • 2 Green chillies split
  • 2 medium Tomatoes
  • 1 tsp Garam marsala powder


Pick, wash and soak whole black gram lentils and red kidney beans overnight in three cups of water. Drain.

Boil whole black gram lentils and red kidney beans in three cups of water with salt and half the red chilli powder for three whistles in pressure cooker. Add half the ginger.

Open the lid and see if the red kidney beans are totally soft. If not cook on low heat till the red kidney beans become totally soft.

Heat butter and oil in pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté until golden.

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

Add the cooked dal and red kidney beans along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Simmer on low heat until the dals are totally soft and well blended. Serve hot.

Recipe notes

Preparation Time: 31-40 minutes

Cooking time: 31-40 minutes

Makes: 4

'Three whistles on a pressure cooker' = around 10 minutes.