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