Photo by Andrea Behrends

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6 servings

  • 16 ounces black Urad Dal (black beans)
  • 3 tablespoons garam masala
  • 1 tablespoon red chili powder
  • Salt to taste
  • 8 ounces kidney beans, boiled
  • 3 tablespoons garlic-ginger paste
  • 1 cup tomato paste
  • 2 pounds butter, divided
  1. Cook Urad Dal beans with garam masala, chili powder, and salt until cooked.
  2. Place in a large pot with kidney beans and garlic-ginger paste.
  3. Cook over medium heat until raw smell of garlic-ginger paste is gone.
  4. Add tomato paste and cook until raw smell is gone.
  5. Add in butter, half a pound at a time, making sure that all butter is completely dissolved before adding more.
  6. Taste and adjust flavor and seasoning as you wish.


Editor’s Note: This dish is part of Chauhan’s Ode to Nashville with a “Meat and Three” in a Tiffin Box. The other dishes that comprise this tribute are Shrimp Moilee, Rice Pulao, Saag Paneer, and Apple Mint Raita.

  • Recipe By
    Maneet Chauhan of Chauhan Ale & Masala House, Nashville

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