Black Lentil and Red Kidney Beans together is a wholesome and tasty dal. The richness of thick cream and all other veggies is a good thing in one package!! Just remember to overnight soak these beans to cook next day easily..
One cup black lentil (soaked and boiled)
½ cup Red kidney beans (soaked and boiled)
2 bay leaves
2 tablespoon of butter
1 chopped green chilli
1 ½ teaspoon of salt
1 cup fresh cream
1 teaspoon ginger
1 cup finely chopped celery or cabbage
2 cup of chopped tomatoes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4-5 curry leaves
½ cup chopped cilantro
1 teaspoon of Kashmiri red chilli powder or Paprika powder (for the colour)
Please check (Measurements)
Process: Mix the boiled kidney beans and black lentil and cook with bay leaves adding another one cup of water for around 20 minutes, whisk it a bit and keep aside.
Heat one tablespoon of butter in the cooking pot. Add celery or cabbage and sauté it till brown, add the tomatoes, green chillies and cook till the tomatoes are completely cooked. Pour in the dal and the cream with one cup of water and salt. Bring it to a boil and then cook it on medium heat for nearly 5 minutes.
For tempering heat the remaining butter in a small tiny skillet, add the cumin seeds, curry leaves, ginger, cilantro and Kashmiri red chilli powder and sauté for 30 seconds. Add little cooked dal from the pot in the skillet, mix it well so that there are no lumps and then add it to the big pot. Serve it with rice or parathas/Nan