• 1 cup dried black lentils
  • 1/2 cup dried kidney beans
  • 1-2 teaspoons cumin seeds
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala powder
  • 1 tablespoon red chili powder
  • 1 cup finely chopped tomato
  • 1/3 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup cream
  • salt
  • cilantro (optional garnish)


  1. Wash lentils and beans and let them soak overnight in about 6 cups of water, or bring to a boil, remove from heat, and let soak for 1 hour. Drain and rinse.
  2. Boil or pressure-cook the soaked lentils and beans in about 6 cups of water until they’re soft.
  3. Heat oil and butter in a large saute pan. Add cumin seeds, let it crackle. Add chopped onions and cook til golden brown in color.
  4. Add ginger, garlic and tomatoes. Saute until tomatoes are well mashed and fat starts to leave the masala (sauce). Add boiled lentils and beans. Add seasonings to your taste.
  5. Add garam masala powder and let simmer on low for about 15 minutes.
  6. Add cream and let simmer for 5 minutes.
  7. Serve hot with naan or paratha and/or basmati rice. Garnish with cilantro, if desired.