by raspberryeggplant
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raspberryeggplant's Notes:
Expand1 tablespoon canola oil Ask a question about this ingredient
1 small onion Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1" piece of ginger Ask a question about this ingredient
1-2 small green or red chilis Ask a question about this ingredient
1 medium tomato Ask a question about this ingredient
1 cup cooked red kidney beans (use either canned or pre-cooked dried beans) Ask a question about this ingredient
1/2 teaspoon cumin seeds Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 pods green cardamom Ask a question about this ingredient
Pinch ground cinnamon Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/4 teaspoon red chili powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3/4 cups dried French black or green lentils Ask a question about this ingredient
2 tablespoons yogurt Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
2 tablespoons cilantro leaves Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
Add the canola oil to a wide saucepan (I used a 4 quart) set over medium-high heat. Peel and finely chop the onion. When the oil is hot, add the onion and cook until they are softened and starting to brown, about 5 minutes. If the onions start to brown too quickly, lower the heat.
Ask a question about this stepIn the meantime, peel and finely chop the garlic and ginger, then seed and chop the chilis. (Or you can do what I did – peel the garlic and ginger, then throw those, along with the chili, into a mini chopper.) Finely chop the tomato and set aside. Lightly mash the kidney beans and set aside.
Ask a question about this stepAdd the garlic-ginger-chili mixture and the cumin seeds to the saucepan after the onions have softened and cook for another 30 seconds. Add the tomato and cook for 1 minute. Add the mashed kidney beans, bay leaf, cardamom pod, cinnamon, tomato paste, chili powder, salt, and lentils to the pan along with 4 cups of water.
Ask a question about this stepCover the pot and bring the mixture to a boil, then reduce the heat, crack the lid, and simmer until the kidney beans have fallen apart and the French lentils are very tender, about 40 minutes. Check on the lentils every now and then minutes and add more water if necessary. The final mixture should be slightly thick but not dry; it should have a thick gravy.
Ask a question about this stepWhile the lentils are cooking, mix together the yogurt and milk in a small bowl and set aside. Finely chop the cilantro and set aside.
Ask a question about this stepWhen the lentils are done, turn off the heat and stir in the butter, yogurt mixture, and cilantro. If it’s too thick, thin it out with a little bit of water. Serve warm with rice or chapati.
Ask a question about this stepSo glad to hear that! I also thought black cardamom would be a great addition but I was out of it so I did without. Will have to try that next time!
Love it! I cannot wait to try this. Do you think "red beans" (a smaller red bean) would work? I have some, already cooked, in my freezer. Great recipe. Thanks for posting it!! ;o)
I'm sure those would work just fine - if you give it a try, let me know how it turns out!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Made this over the weekend and we really liked it! I added one black cardamom pod to provide a hint of smoky flavor, instead of the chilis and chili powder (which I cannot eat). Excellent! Thanks for posting this. ;o)