Ingredients
- 150 g dried red beans
- 150 g black lentils
- 2 tablespoon(s) ghee (clarified butter)
- 4 cloves of garlic
- 1 4 cm piece of ginger
- 2 onions
- 1 teaspoon(s) cumin seeds
- 1/2 teaspoon cayenne pepper
- 1 teaspoon(s) of coriander seeds
- 1 stick of cinnamon
- 10 cl of tomato coulis
- 60 g of heavy cream
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a few coriander leaves
- 1 tablespoon(s) garam masala
Preparation
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The day before, soak the red beans in a bowl of water for 12 hours.
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The same day, peel and chop the garlic cloves, ginger and onions. In a large saucepan, heat the ghee, add the spices, except the garam masala, with the garlic, ginger and onion, then let them brown for 5 minutes. Add the drained beans and lentils, add 70 cl of water and pour in the tomato coulis. Cook over low heat for 45 minutes.
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At the end of cooking, add the cream, sprinkle with washed and dried coriander and sprinkle with garam masala.
