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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain. | 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. | 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
kidney bean	1/4	cup		13.34	1.886	1.932	0.23
water				0.0	0.0	0.0	0.0
water	5	cups		0.0	0.0	0.0	0.0
salt	2	tablespoons		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
cardamom pod	4			-	-	-	-
cinnamon	1			-	-	-	-
bay leaf	4			-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
ginger paste	1 1/2	tablespoons		-	-	-	-
garlic paste	1 1/2	tablespoons		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
tomato puree	1	cup	canned	95.0	22.45	4.125	0.525
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
butter	1/4	cup		342.0	15.714	10.686	28.8
fenugreek leaf	2	tablespoons		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.