Tempered Lentil Curry with Cumin and Mustard Seeds

A comforting blend of black lentils and kidney beans simmered with a fragrant tempering of cumin and mustard seeds.

Cuisine: Indian

Category: Vegetarian

Prep: 25 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 cup black lentils
• 1/2 cup kidney beans
• 2 cups water
• 1 medium onion
• 1 medium tomato
• 1 inch ginger
• 1 tablespoon garlic
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 green chili
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder

Instructions

1. Step 1: Rinse 1 cup black lentils and drain 1/2 cup soaked kidney beans. Place in a pot with 2 cups water and 1/2 teaspoon turmeric. Bring to a boil, then simmer for 40 minutes until tender.
2. Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds, cooking until mustard seeds pop (about 1 minute).
3. Step 3: Add 1/2 cup chopped onion and cook for 3 minutes until golden. Stir in 1 inch minced ginger, 1 tablespoon minced garlic, and 1 slit green chili, cooking for 1 minute until fragrant.
4. Step 4: Add 1 medium chopped tomato and cook for 5 minutes until tomatoes break down and oil separates.
5. Step 5: Stir in 1 teaspoon coriander powder and cook for 1 minute. Pour this mixture into the lentil pot, add 1/2 teaspoon garam masala and salt to taste.
6. Step 6: Simmer for 10 minutes to blend flavors. Garnish with 2 tablespoons fresh cilantro and serve with rice.