Black Pearls Stew

Slow-Simmered Urad & Masoor in a Rustic Vegetable Medley

Serves: 4–6 | Prep Time: 20 mins + Overnight Soaking | Cook Time: 45 mins

Named for the lustrous richness of whole black lentils, this earthy stew is inspired by traditional North Indian dal dishes but elevated with a medley of vegetables and fragrant spices. Finished with cream and fresh herbs, it’s as comforting as it is nourishing — a perfect one-bowl meal for any season.

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Ingredients

For the Lentils (Soaked Overnight)

• 100 g whole urad dal (black gram)

• 100 g akha masoor (whole red lentils)

• 1 tsp turmeric powder

• Salt, to taste

Vegetables

• 2 medium tomatoes, diced

• 1 large onion, diced

• 100 g dudhi (bottle gourd), diced

• 100 g green French beans, chopped

• 2 drumsticks, cut into finger-length pieces

• 1 medium carrot, chopped

Tempering & Spices

• 2 tbsp ginger-garlic-green chilli (G/G/GC) paste

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• ½ tsp cumin seeds (jeera)

• ½ tsp cloves

• ½ tsp green cardamom

• 1 x 2-inch stick of innamon

• 1 tej patta (bay leaf)

• 2 tbsp oil

• Salt, to taste

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For Garnish

• ½ cup fresh cream

• Fresh mint leaves, chopped

• Fresh coriander leaves, chopped

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Method

1. Soak the Lentils
   Rinse both urad dal and akha masoor separately. Soak overnight in plenty of water.

2. Cook the Urad Dal
   In a pressure cooker, combine urad dal with ½ tsp turmeric powder, salt, and enough water. Pressure cook for 4–5 whistles on high flame. Allow the pressure to release naturally.

3. Cook the Masoor Dal
   In a saucepan, simmer akha masoor with ½ tsp turmeric powder, salt, and 2 cups water for 7–8 minutes, or until 80% cooked. Do not pressure cook.

4. Strain and Reserve Stocks
   Strain both dals. Reserve their cooking liquids separately. Set dals aside.

5. Prepare the Tempering
   In a heavy-bottomed pot, heat oil. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Let the spices bloom.
   Add G/G/GC paste and diced onions. Sauté until the onions turn translucent. Add turmeric and red chilli powder; cook for 30 seconds more.

6. Cook the Vegetables
   Add the chopped dudhi, carrots, beans, and drumsticks. Pour in the reserved dal stock and 1–2 cups of additional water as needed to just cover the vegetables. Bring to a boil.

7. Simmer and Combine
   Reduce heat and add both cooked dals. Stir gently, being careful not to mash. Adjust salt to taste. Simmer uncovered for 10–15 minutes, or until the vegetables are 80% cooked.

8. Add Tomatoes and Finish
   Stir in diced tomatoes and cook for 5 more minutes, just until softened. The stew should be thick and brothy.

9. Garnish and Serve
   Serve hot in shallow bowls. Garnish with a swirl of fresh cream and a scatter of chopped mint and coriander.
   Enjoy with steamed rice or warm parathas.

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Chef’s Note

This stew only deepens in flavor as it rests. Make it a few hours in advance and reheat gently before serving. Ideal for gatherings and monsoon evenings.