Urad Dal (Black gram) and kidney beans with black pudding

Vigna mungo, black gram, black lentil, mungo bean (not to be confused with the much smaller true black lentil (Lens culinaris)), black matpe bean, is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean. The product sold as black lentils is usually the whole urad bean, whereas the split bean (the interior being white) is called Minumulu in Telugu, Urad Dal in Hindi, or white lentils.

Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas mainly by Indian immigrants. Traditionally this Dal is a combination of whole urad and red kidney beans and cooked on low flame on charcoal, for hours which gives it flavor and rich creamy texture.

After cooking to enhance the flavor of dal onion, garlic, tomato, ginger and green chili tadka and cream or butter are often added. Because of its creamy texture it is also known as Dal makhani and Makhan means butter. It is served with tandoori roti, chapatti or Nan.

What you need

For the dal: 1    cup whole black urad dal (black         grams) ¼   cup  kidney beans ½   tsp turmeric powder 1½  tsp salt 6     cups of water For the onion tadka: 1   medium size onion – finely chopped 2   tsp minced garlic 1   medium size ripe tomato - chopped 1   medium red chili - chopped 1   tbsp fresh ginger grated 1   tbsp vegetable oil For the cumin seed tadka: 1   tsp cumin seeds 1   pinch of asafetida  1   tbsp vegetable oil For the hot chili tadka: 2   tsp crushed red chilies 2   tsp melted butter or Ghee

How to prepare it

1. In a pressure cooker add dal and kidney beans and wash, changing water several times until the water appears clear and then soak it in 4 cups of water for at least half hour.

2. Wash and rinse the dal and beans. Add 6 cups of water, turmeric powder, salt
and 1 teaspoon of oil and mix. When dal is boiling it creates lot of foam and the foam comes out from pressure cooker to prevent that it is a good idea to add little oil.

 
3. Close the lid of the pressure cooker, place the weight on the lid and cook on medium high heat.

4  In about 8 to 10 minutes pressure cooker will start steaming, turn the heat down to medium and cook for 20 to 22 minutes. Turn the stove off and wait until steam goes down. Different brand of cooker require different time to cook.

5. While dal is cooking prepare the onion and cumin seed tadka and keep them
aside.

​6. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and minced garlic, sauté them on medium high heat for 5 to 6 minutes or until onions become light brown, while frequently stirring them.

7. Add chopped tomatoes, grated ginger and chopped green chilies and cook. With a flat spoon try to mash the tomatoes so that they become soft quickly. In about 5 to 6 minutes tomatoes will become soft and blend with onions. Put the onion and tomatoe tadka aside.

8. Heat a small pan add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become brown. Put the cumin seed tadka aside.

9. Heat a small pan and add 2 tablespoons ghee and add crushed red chilies and fry them on very low heat for 1 to 2 minutes or until the red chilies are fried, turn the heat off. Put the hot chili tadka aside.

10. Fry the sausages in a small pan until done.

11. Once the steam of cooker goes down open the cooker, turn the stove on to medium heat, with the cooking spoon mix dal well so there are no lumps and cook. With the spoon mash some dal that will make the gravy thicker and blend well with the water.

12. Add onion and Tomato tadka and mix and cook. If the dal looks thick then add some water and cook for 5 to 6 minutes or until dal and masala blend well.

13. Add cumin seed tadka and mix and cook for a minute or untill you have the desired consistency. Turn the heat off.

When ready to serve pour the hot chili tadka over the dal and add the black pudding. We ate it with tandoori rote.