Ingredients
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1 cup lentils
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¼ cup dry kidney beans (Optional)
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water to cover
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5 cups water
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salt to taste
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2 tablespoons vegetable oil
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1 tablespoon cumin seeds
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4 cardamom pods
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1 cinnamon stick, broken
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4 bay leaves
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6 whole cloves
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1 ½ tablespoons ginger paste
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1 ½ tablespoons garlic paste
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½ teaspoon ground turmeric
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1 pinch cayenne pepper, or more to taste
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1 cup canned tomato puree, or more to taste
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1 tablespoon chili powder
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2 tablespoons ground coriander
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¼ cup butter
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2 tablespoons dried fenugreek leaves (Optional)
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½ cup cream (Optional)
Directions
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Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
| 390 | Calories |
| 22g | Fat |
| 37g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 10g | 52% |
| Cholesterol 48mg | 16% |
| Sodium 420mg | 18% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 16g | 56% |
| Total Sugars 3g | |
| Protein 13g | 26% |
| Vitamin C 8mg | 9% |
| Calcium 111mg | 9% |
| Iron 7mg | 38% |
| Potassium 757mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
