Indian Vegetables Recipes - Bean and Lentil Stew (Dal Maharani) Recipe

Ingredients

• 1/2 cup (90 g) Black gram lentils (urad dat)

• 2 tablespoons (30 g) dried pinto or kidney beans

• 1 in (2 1/2 cm) ginger, sliced

• 1 teaspoon salt

• 1 tablespoon ghee or butter

• 1 teaspoon cumin seeds

• 1-2 green chilies, slit lengthwise

• 2 medium tomatoes, diced

• 2 teaspoons Garam Masala (refer recipe)

• 1/2 cup (125 ml) cream

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Method:

1. Rinse and soak the Black gram lentils and beans overnight. Combine the lentils and beans in a saucepan with the ginger, salt and enough water to cover. Bring to a boil, cover and simmer over low heat for 1 to 1 1/4 hours or until just soft.

2. Heat the ghee or butter in a skillet, add the cumin seeds and chilies and stir-fry for 1 minute until the cumin seeds crackle. Add to the cooked lentils and beans, along with the diced tomatoes and half the Garam Masala. Simmer for 10 minutes until the tomatoes soften.

3. Keep aside 1 tablespoon of the cream and stir the rest into the lentil stew. Stir gently to allow the cream to heat through then serve in individual bowls with a few drops of the remaining cream and a sprinkling of the Garam Masala. Serve with some Tandoori Naan or Paratha (refer recipe).