Directions

Step 1

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

Step 2

Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.

Step 3

Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.

Step 4

Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.

Step 5

Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Ingredients

• 1 cup lentils
• ¼ cup dry kidney beans (Optional)
• water to cover
• 5 cups water
• salt to taste
• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 4 cardamom pods
• 1 cinnamon stick, broken
• 4 bay leaves
• 6 whole cloves
• 1 ½ tablespoons ginger paste
• 1 ½ tablespoons garlic paste
• ½ teaspoon ground turmeric
• 1 pinch cayenne pepper, or more to taste
• 1 cup canned tomato puree, or more to taste
• 1 tablespoon chili powder
• 2 tablespoons ground coriander
• ¼ cup butter
• 2 tablespoons dried fenugreek leaves (Optional)
• ½ cup cream (Optional)