Mixed Sabat Dal – One Pot Four Bean Curry

Step 1: Dice the Onion

Start by finely dicing one large onion.

Step 2: Sauté Onions

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pot. Add the diced onions and stir. Cover the pot, turn the heat down, and let the onions brown gently and soften for about 5-7 minutes, stirring occasionally to ensure even browning. The goal is a smooth masala without blending.

Step 3: Prepare Beans

While the onions are cooking, drain the four cans of beans (Haricot, Red Kidney, Black, Cannellini), reserving the liquid. Rinse the beans thoroughly under cold water.

Step 4: Add Ginger and Garlic

Once the onions are golden brown, add 1.5 tablespoons of ginger and garlic paste (or a good thumb of grated ginger and 6-7 crushed garlic cloves). Cook until the ginger and garlic are golden and you can no longer smell the raw aroma, about 2-3 minutes.

Step 5: Incorporate Tomatoes

Stir in 1 cup of passata. This step helps to cool the pan, preventing the spices from burning. Cook for 2-3 minutes until the liquid from the tomatoes has almost dried away and the onions are further broken down into a creamy texture.

Step 6: Add Spices

Add 1 teaspoon each of cumin powder, turmeric powder, garam masala, chili powder, coriander powder, and salt, along with a pinch of carom seeds. Mix thoroughly and cook for about 1.5 minutes, stirring constantly. You'll know the spices are cooked when the oil starts to separate from the masala around the edges.

Step 7: Combine with Beans and Liquid

Stir in the drained beans, ensuring they are well coated with the masala. Pour in some of the reserved bean liquid (or boiling water if preferred) to achieve a desired consistency. Give it a quick mix.

Step 8: Add Green Chilies

Slice 2-3 green chilies (optional, for extra heat) and stir them into the curry. This allows them to retain a slight bite, which is quite nice.

Step 9: Simmer the Dal

Cover the pot, turn the heat down to low, and let the dal simmer for about 10-15 minutes. Most of the liquid should dry away, leaving a creamy texture. Some beans will naturally break down, contributing to the creaminess. Be careful when stirring to avoid dissolving the beans completely.

Step 10: Stir in Coriander and Serve

Chop a bunch of fresh coriander. Once the dal has simmered to your desired consistency, stir in the chopped coriander. Serve hot with rice or roti.

• Stir onions frequently to ensure even browning and softening for a smooth masala.

• Use fresh ginger and garlic (a good thumb of ginger and 6-7 cloves of garlic, grated or crushed) for a more vibrant flavor.

• Adding passata alongside fresh tomatoes enhances the color and richness of the curry.

• Cook the spices until the oil separates from the masala to ensure their flavors are fully developed and prevent a bitter taste.

• Adjust the amount of bean liquid or boiling water to achieve your preferred sauce consistency.

• Be gentle when stirring the beans after simmering to prevent them from dissolving completely.

• Substitute canned beans with dried beans, soaked overnight and cooked until tender, to stretch your budget further.

• Experiment with different combinations of beans based on availability and preference.

• Adjust the amount of green chilies to control the spice level; omit them if you prefer a milder curry.