This easy, earthy, creamy and spicy curry dish is one that is reminiscent of dal makhani, a classic Punjabi preparation featuring whole urad beans — also known as black gram or black lentils — and red kidney beans cooked in an aromatically spiced tomato gravy and finished with plenty of cream. Unlike traditional versions of dal makhani, urad beans are the star by themselves in this dish, complemented with a finish of coconut cream and fresh lime juice, and garnished with crispy fried shallots, coconut flakes and fresh cilantro.
For those who prefer milder and earthier curries, this is one that you will want to remember and try. The coconut has a tempering effect on the hotter elements, though more chilies can be included if you want a bit more heat.
Other recipes featuring black gram to try from Lisa's Kitchen:
Dal Makhani (Black Gram and Kidney Bean Curry)
Classic Dal Makhani with a Vegan Twist
Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauce
This is my contribution to My Legume Love Affair, a monthly vegetarian event celebrating the goodness of legumes. Administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds, see her announcement here for details and to participate.
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