For 3-6 Servings:
1 cup black lentils (130g), soaked
3/4 cup beans, (100g) soaked – kidney, pinto, maybe azuki or black beans
1/2″ piece of fresh peeled ginger, minced
2-3 garlic cloves, minced
1 tsp chili flakes (or fresh chillies)
2-3 cups of broth.
1 Tbs olive oil
1 Tbs Panch Phoran blend (or a blend of cumin, mustard and fenugreek seed)
2-3 garlic cloves
1 pinch of asafoetida powder
1 cup crushed tomatoes
1/2 cup of nut milk (almond, coconut or oatmilk)
2-3 drops of hot chili sauce
1/2 tsp smoked paprika
1 tsp garam masala
3 Tbs cilantro or parsley, chopped
salt to taste
basmati rice or potatoes
Cook 2 cups of basmati rice in 3 cups of water until water is absorbed, or cook abt. 4 medium potatoes if you want to serve the dish with potatoes. Drain and set aside.
Soak lentils and beans for several hours, preferably overnight. It will help make them more digestible. In a stockpot or pressure cooker, heat little oil, add garlic and chili flakes, heat for some minutes, then add soaked and drained lentils, beans and ginger and 2-3 cups of broth or water, depending what minimum content the cooker needs. Close the lid, bring to a boil and cook beans for 15 minutes or according to the cooker instructions, or in a regular stockpot until tender.
In a wok or saucepan, heat the spice blend with olive oil until it crackles. Add garlic and fry until lighly browed. Then add the crushed tomatoes and the asafoetida powder and stir for a minute.
Finally stir in the pre cooked lentil mix, bring to a boil, add chili sauce paprika and nut milk and simmer for 30 minutes. Finish with Garam Masala, cilantro or parsley and salt to taste. Serve over cooked rice or potatoes.©2013Sabineart.com