Kali Dal (Creamy black lentils and kidney beans)

kali dal

red kidney beans and black lentils cooked with tomatoes, spices and cream


400g can red kidney beans in water (drained and rinsed with cold water)
100g whole black lentils (soaked overnight and drained)
1 onion, finely chopped
1 tbsp. ginger and garlic paste
3 large ripe tomatoes, finely chopped
Quarter tsp ground turmeric
1 tsp red chili powder
1 tsp ground coriander
1 tsp ground garam masala (shop bought will do)
Three quarters of a tsp salt
A pinch of asafoetida (hing)
4 tbsp. double cream
2 tbsp. chopped coriander
1 tbsp. ghee, melted
800ml water


  • 1. Heat oil in a pan. Add the cumin seeds and chopped onion. Fry until the onions turn golden brown
  • 2. Add the ginger and garlic paste. Fry well to cook
  • 3. Add chopped tomatoes. Mix well and cook on low-medium heat until the tomatoes are soft and pulpy
  • 4. Toss in the kidney beans and black lentils. Combine well
  • 5. Add all the powdered spices, salt and
  • water. Mix well and bring to a boil
  • 6. Reduce the heat, cover and cook until the lentils are cooked and the beans are tender (about 30 mins)
  • 7. You may need to add water to thin down the mixture to achieve a 'soupy' consistency
  • 8. Simmer for a further 10mins. Turn off the heat and stir in the cream and melted ghee
  • 9. Sprinkle with chopped coriander


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019