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Mixed Sabat Dal – One Pot Four Bean Curry

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by Make Me Proud on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 18 ready
All Ingredients

Main Ingredients

All Ingredients

Spices

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Dice the Onion

    Start by finely one large onion.

  2. 2

    Sauté Onions

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

  3. 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.

  4. 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 .

  5. 5

    Incorporate Tomatoes

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

  6. 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 , stirring constantly. You'll know the spices are cooked when the oil starts to separate from the masala around the edges.

  7. 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.

  8. 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.

  9. 9

    Simmer the Dal

    Cover the pot, turn the heat down to low, and let the dal for about . 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.

  10. 10

    Stir in Coriander and Serve

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

Before You Cook

Helpful details before you start
Spice LevelFiery
Ginger · Green chili · Garam masala · Chili powder
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Ingredient Substitutions

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • 1
    Substitute canned beans with dried beansIngredient swap

    Soaked overnight and cooked until tender, to stretch your budget further.

  • 2
    Experiment with different combinations of

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

  • 3
    Adjust the amount of greenCustomise

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

Helpful Tips

Small details that can improve the final result.

  • 1
    Cooking tipStir Onions Frequently to Ensure

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

  • 2
    Ingredient noteUse Fresh Ginger and Garlic

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

  • 3
    Ingredient noteAdding Passata Alongside Fresh Tomatoes

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

  • 4
    Flavour tipCook the Spices Until the

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

  • 5
    Cooking tipAdjust the Amount of Bean

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

  • 6
    Cooking tipBe Gentle When Stirring the

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

Your Notes

Save your personal tweaks, substitutions and cooking adjustments.

Saved only on this device.

Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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