Dal Punjabi with lentils and red kidney beans

Ingredients

• 125 g Lentils (Rinsed and drained)
• 100 g Canned red beans (Drained and rinsed)
• 2 gousses Garlic (Crushed)
• 1 c. à café Fresh ginger (Grated)
• 2 unités Peeled tomatoes (Diced with their juice)
• 10 cl Liquid fresh cream (At room temperature)
• 15 g Butter (Cut into small dice)
• 1 c. à café Cumin seeds
• 1 c. à café Paprika
• 1 c. à café Turmeric
• 1,5 c. à soupe Curry powder
• 0,5 c. à café Garam masala
• 1 feuille Bay leaf
• 1 c. à soupe Dried fenugreek leaves (Crushed between fingers)
• 2 c. à soupe Vegetable oil
• à goût Salt
• 1 poignée Fresh coriander (Chopped)

Instructions

1. Ingredient preparation

   Rinse the lentils under cold water. Drain the canned red beans and rinse quickly. Crush the garlic, grate the ginger, dice the tomatoes.

   Time: PT5M

2. Cooking the lentils

   In a saucepan, pour 25 cl of water, add the lentils, a bay leaf, salt and ½ tsp turmeric. Bring to a boil, then simmer over medium heat for 10 minutes. If the water evaporates, add an additional 10 cl of water.

   Time: PT10M

   Temperature: medium

3. Adding the beans

   Add the red beans to the saucepan, stir and lightly mash with the back of a spoon to thicken the sauce. Set aside.

   Time: PT3M

4. Sautéing the aromatics

   Heat the oil in a pan. Once hot, add the cumin seeds, crushed garlic, grated ginger, diced tomato and a pinch of salt. Cover and cook for 5 minutes.

   Time: PT5M

   Temperature: medium

5. Final simmer

   Add the butter, garam masala, curry powder, paprika, remaining cumin and the crushed fenugreek leaves to the pan. Incorporate the lentil‑bean mixture, then pour in the liquid fresh cream. Stir gently, cover and let simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

6. Finishing and serving

   Remove from heat, sprinkle with chopped fresh coriander. Serve hot with basmati rice, chapatis or naan bread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Lentils: Red lentils, Split peas
• Instead of Canned red beans: Black beans, Chickpeas
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Peeled tomatoes: Canned crushed tomatoes (200 ml)
• Instead of Liquid fresh cream: Coconut milk (for lactose‑free version)
• Instead of Butter: Vegetable oil
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Paprika: Sweet pepper
• Instead of Turmeric: Saffronette
• Instead of Curry powder: Garam masala blend
• Instead of Garam masala: Curry blend
• Instead of Bay leaf: Thyme
• Instead of Dried fenugreek leaves: Fenugreek seeds (½ tsp)
• Instead of Vegetable oil: Ghee, Sunflower oil
• Instead of Salt: Sea salt
• Instead of Fresh coriander: Flat‑leaf parsley

Equipment Needed

• Saucepan with lid
• Pan
• Wooden spatula
• Chef's knife
• Cutting board
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Cooking the lentils (ensure to add water if level drops)
• Sautéing the aromatics (do not burn the cumin)
• Final simmer (maintain medium heat so the cream does not split)

Chef Tips from the Video

• Using fresh ginger gives a brighter spicy note than ground ginger.
• For a more authentic flavor, replace butter with ghee.
• Serve with a wedge of lime to enhance the aromas.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 to 4 days.

Freezer: Can be frozen for 2 months, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The lentils can be cooked ahead and kept in the refrigerator.
• The tomato‑spice sauce keeps for 24 h, which speeds up assembly on the day.