These richly spiced lentils are simmered for two hours in a spicy tomato sauce and finished with splash of cream for a filling side dish.
Step1
Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
Step2
Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
Step3
Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
Step4
Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
Step5
Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Prepare Time:
15 mins
Cook Time:
2 hours 0
Total Time:
2 hours 15
Servings:
6
Calories:
390 kcal
Carbohydrate:
37 g
Cholesterol:
48 mg
Dietary Fiber:
16 g
Protein:
13 g
Saturated Fat:
10 g
Sodium:
420 mg
Total Sugars:
3 g
Total Fat:
22 g
