Beans and lentils are something you’ll always find in my kitchen, which isn’t surprising because they provide the major part of protein in the Indian vegetarian diet. Each part of India has its own favourite/ more used varieties of beans and lentils and very own way of cooking them, whether savoury or sweet. So it is not surprising we have so many different ways of cooking them.
This rasedar (rasedhar refers to a slightly thinner consistency of the gravy) is somewhat like the more famous Dal Makhani (meaning “buttery lentils”) or the Maa ki Dal/ Kali Dal, except it is has more of the beans and less of the lentils. It is also a little lighter on the calories from butter and cream. Of course, this would mean that this rasedar wouldn’t taste as rich (should I say buttery?), but that’s not to say that it’s any less delicious.
The original recipe calls for 4 tbsp ghee and a tbsp of cream and this is fine when you’re cooking for a special occasion. That’s a little too much fat for comfort (and health) for me to use in everyday cooking, however, so I have reduced the fat a bit in this recipe. You may like to keep it that way too or else use what I do, which is indicated within brackets on the list of ingredients.
This recipe is adapted from The Vegetarian Menu Book by Vasantha Moorthy