1.5 cups dried lentils (black best, brown ok)
1 cup dried kidney beans*
1.5 tsp turmeric
big hunk of ginger (5cm diameter) (grated)
3 largish cloves garlic (crushed)
1 tsp cumin seeds
1 tsp fennel seeds
peanut oil (enough to fry with - 2 tbsp?)
1 onion (finely chopped)
1 can chopped tomatoes
2 Tbsp Garam marsala
1 fresh chili or chili powder
sour cream (about 3 tbsp) —- the only fat in the whole dish!!!
4 cardamon pods
1 tsp yellow mustard seeds
* Soak kidney beans overnight and discard water, can be frozen after soaking.
** I have actually gone off dried kidney beans after many batches that would never soften, even after 3 days. Canned is fine!
1) In a large pot with lid, cover with water and cook lentils and beans together with turmeric, half of the ginger grated, 2 tsp salt. bring to boil then turn down
to simmer. Takes a while, until beans are soft and edible.
2) For the masala (translation ‘mixture’) turn frying pan on high, toast cumin and fennel seeds in peanut oil, add onion, garlic, remaining ginger. Saute, add chopped tomatoes,
garam marsala, chili, cardamon and yellow mustard seeds. Turn down to medium. Cook until oil starts to leave the masala, i.e. the mixture has reduced a bit.
Add (2) to (1).
Add extra chili, salt, garam marsala to taste.
Add boiling water or reduce with lid off to correct consistency.
Allow to cool down a little, add 3T sour cream and stir through.
Serve, with a little basmati rice
There is about 6 meals in this little number, I double it as it freezes well!