creamy black lentils and beans

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Cooking receipe to make creamy black lentils and beans under category General Recipes. You may find some video clips related to this receipe below.

creamy black lentils and beans

kali dal

indian

5 tablespoons sunflower oil

2 teaspoons cumin seeds

1 medium onion chopped finely

1 teaspoon ginger shredded

1 teaspoon garlic minced

300g tomatoes chopped

150g red kidney beans soaked overnight and drained

150g whole black lentils soaked overnight and drained

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon cariander powda

1 teaspoon garam masala powder

large pinch of asafoetida

large pinch of sugar

900ml hot water

4 tablespoons double cream

2 tablespoons ghee

2 tablespoons coriander leaves chopped

salt

Heat the oil in a heavy pan and add the cumin.

Fry for a minute and add the onion.

When it turns golden reduce the heat add the ginger and garlic and fry well

Add the tomatoes and fry until they are soft.

Stir in the red kidney beans and the black lentils.

Mix in all the spices salt and sugar and add the water.

Bring to the boil.

Reduce the heat cover and cook until the beans are tender.

You may need to add water to thin down the bean puree.

The consistency should be that of a pouring batter.

Take the pan off the heat and stir in the cream.

Pour the ghee over sprinkle the coriander on top and serve very hot with boiled nce.

A slight variation on the Kashmiri dish served at the festival of Vaishno Devi. The addition of black lentils changes its consistency slightly and adds to its nutritive value.

Serves 4

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