Black Lentils with Red Kidney Beans

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This is the most delicious, creamy, stunning dal, that is super simple to make but takes a bit of your time, which makes it all worth it in the end. Hope you will enjoy this!

200g red kidney beans, with enough boiling water to cover
400g black lentils
2 tsp salt
10 garlic cloves, grated
2 tbsp sunflower oil
2 tbsp salted butter
4 tbsp tomato puree/paste
2 tsp homemade garam masala
1 tsp chilli powder

Chilli Garlic Tadka
3 cloves of garlic, thinly sliced
Handful fresh coriander leaves, finely chopped
2 tbsp salted butter
1 tsp cumin seeds
2 green chillies

Leave kidney beans to soak for an hour.
Add black lentils and salt and cook on medium heat for at least an hour and a half until lentils are soft.
Melt the butter and oil in a pan and add the garlic and sizzle for a minute.
Add tomato puree/paste, garam masala, chilli powder and stir for a minute.
Add the cooked lentils and kidney beans with another 500ml water and stir through.
Cover and cook for half an hour on a low heat and stir.
Continuing cooking for a total of 3-4 hours, stirring at half hourly intervals to avoid it sticking to the base of the pan.
To make the tadka, add 1 tbsp oil to a small pan.
Add butter, cumin seeds and garlic.
Stir and cook for a minute or so and add the chillies and coriander. Stir through.
Spoon over the dal and mix through before serving.