About this recipe: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 in an Indian feast.
50g dry kidney beans (optional)
water to cover
1.2 litres water
2 tablespoons salt, or to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 1/2 tablespoons ginger paste
1 1/2 tablespoons garlic paste
1/2 teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
250g tomato puree, or more to taste
1 tablespoon chilli powder
2 tablespoons ground coriander
2 tablespoons dried fenugreek leaves (optional)
120ml cream (optional)
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
Cook lentils, kidney beans and salt to taste in 1.2 litres of water 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.
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.
Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chilli powder, coriander and butter; cook and stir until butter is melted.
Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to the 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.