BLACK LENTILS WITH RED KIDNEY BEANS DAL
- 150 g black lentils
- 75 g Red Kidney beans
- 2 liters water
- 1 medium onion
- 1 garlic clove
- 1 green chili (seeds removed for less potion)
- 2.5cm piece of fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chilli powder, optional
- 60 ml of cooking oil
- large knob of butter
Soak the lentils and kidney beans overnighting in cold water. (I used a tin of Barlotti beans, so no soaking needed.)
Drain and rinse, bring to boil in a saucepan with 1 l liter of water.
Skim off any froth with a metal spoon, lower the heat and simmer for 3 – 4 hours.
Adding another 1 liter of water if necessary.
When ready the lentils should split, the water will be darker in color with the kidney beans remaining whole.
Add salt to taste.
Remove the lid and allow the water to reduce until the mixture has a creamy texture.
Finally chop the onion, garlic, ginger and chilli.
In a small frying pan heat the oil and fry the onions until they become soft and translucent.
Add the garlic, ginger, chili and spices.
Stir the mixture in the lentils and kidney beans when they are cooked.
Transfer to a serving dish and top with a knob of butter.
Best enjoyed with Roti or a rice dish.
TIP: Never add salt until your lentils is soft!
Recipe and photo: Amanda Conradie and Elize de Kock
