Red Chori Beans Dal

Once in a while I do crave the heavy, restaurant-style north indian dals but if it’s for a weekday meal, I prefer it to be simple, almost non-fat. This red chori dal without onions or tomatoes and with just a few spices is almost like the Gujarati Lachko Dal. It’s got a nice texture and flavor and is as nutritious as it is tasty. I soaked the beans in the morning and pressure cooked them in the evening. I decided to add some kidney beans too just for some fun and variety.

I love these chori beans. They are so cute and flavorful. Whole lentils, which until now enjoyed the pride of place in the kitchen pantry, are being pushed aside slowly by these red chori beans.


1 cup Red chori beans/Adzuki beans
1/4 cup kidney beans/rajma
1 table spoon ghee/butter/oil

1 tea spoon coriander powder
1/4 tea spoon red chili powder
1/4 tea spoon cumin seeds
1/4 tea spoon Turmeric
1/4 tea spoon sugar
1/2 tea spoon grated ginger
1-2 green chilies, chopped
1 tea spoon salt

Preparation: Soak the chori beans and kidney beans in 4-5 cups of water for about 6-8 hours.

1. Drain the water. Add 3 cups of water and cook the beans until quite soft but intact. If using pressure cooker, cook until 4 whistles.
2. Heat oil/ghee/butter in a pot. When the oil is hot, reduce the heat and add all the spices, including salt.
3. Shallow fry on low heat for about a minute.
4. Add the cooked beans along with the water in which they were cooked. Stir well.
5. Add 1/2 to 1 cup more water if you want the dal to be runny.
6. Cover the lid and cook for 10 more minutes on low heat.

For an extra smooth, high-cal experience, add 1/4 cup of cream to the dal in the end.