Ingredients
- 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)
Directions
- 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.
- Boil or pressure-cook the soaked lentils and beans in about 6 cups of water until they’re soft.
- 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.
- 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.
- Add garam masala powder and let simmer on low for about 15 minutes.
- Add cream and let simmer for 5 minutes.
- Serve hot with naan or paratha and/or basmati rice. Garnish with cilantro, if desired.