The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grandma’s Black Lentils


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.
Print Recipe