This is a flavorful vegetarian curry and can easily made to be vegan. I like to make it spicy with extra pepper powder and extra hot peppers. It goes great along with naan.

Ingredients

• 1/3 cup of urad daal
• 1/3 cup of red kidney beans (rajma)
• 1/3 cup of channa dal
• 1 small onion finely chopped
• 1 tbsp ginger paste
• 4 oz tomato sauce
• 4 cloves of garlic smashed and minced into a paste
• 1 tsp cumin seeds
• 2 tbsp canola oil
• 1 tbsp butter (olive oil for vegans)
• 1/2 to 1 tsp garam masala
• 1 tsp cayenne pepper
• 1/2 tsp tumeric powder
• 1 -2 Serrano pepper minced or finely sliced
• 2 tbsp minced cilantro (optional)
• 1/4 cup cream (coconut cream can be used for vegan substitute)
• water listed in recipe below.

Directions

Soak red kidney beans, urad daal, and channa dal overnight OR add to pan cover with 4″ of water and bring to a boil, remove from heat and cover, then let set for an hour. Then pour off water and add in water to cover by at least 3″ and bring to a boil and then reduce heat and simmer just under boiling for about 2 hours till kidney beans are tender. Strain them, put them in a bowl and set aside. In a frying pan or sauce pan heat pan then add canola oil and cumin seeds and fry till they start to pop. Now add in onion and fry for about 2 minutes, then add garlic and ginger and fry for an addition 2 minutes. Add in dry spices (garam masala, cayenne pepper, tumeric) and fry for another minute, then add tomato sauce and fry for another 3 minutes. Add 1 tbsp of butter (olive oil can be use for vegan substitute) and add back lentils and beans set aside earlier along with 1 cup of water. Smash up the lentils and beans some, stir and cook adding additional water to make into a paste consistency as shown in picture, about 30 minutes stirring occasionally. If you’d like you can sprinkle a little extra garam masala on top and stir in at the end of the cook time along with the cream. Top with cilantro, serve and enjoy.