One of my favorite north Indian dishes!
I used my mother’s recipe - thanks, mom!
Ingredients:
Per 4-5 servings:
- 1/2 cup black lentils, soaked overnight
- 3 tablespoons kidney beans, soaked overnight
- 2 tablespoons ghee
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon full cumin seeds
- 1 medium finely chopped yellow onion
- 2 medium tomatoes, chopped
- 2 tablespoons tomato sauce or 1.5 tablespoons tomato paste
- 1.5 tablespoons coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon fenugreek powder
- salt, to taste
- 2 tablespoons cream or handful of chopped cilantro, as garnish (optional)
Instructions:
-
Drain and rinse the lentils + beans post-soak. Combine and place in a pot with 3x as much water as lentils and set to medium-high heat. Once the water comes to a boil, reduce heat and simmer covered for 60-70 minutes until lentils are completely tender, adding more water if necessary. Drain and set aside.
-
In a pan, add ghee. Add ginger, garlic, and cumin seeds. Mix for a minute or two.
-
When the garlic turns light brown, add chopped onion and saute until the onion turns translucent.
-
Add the tomatoes, tomato sauce/paste, coriander powder, turmeric, and garam masala. Saute for a minute or two.
-
Add 1 cup water. Cover and cook for 3 -4 mins.
-
Add the lentil + beans to the onion-tomato mixture. Add some more water for desired consistency and test for salt.
-
Add the fenugreek powder.
-
Cover and let it boil for 4-5 mins on medium heat.
-
Remove from heat and add garnishes, if using.
-
Enjoy!