This is a hearty stew of Lentils and Beans, a warming and filling dinner for a cold winter evening, perfect to serve with some
Crusty Homemade Bread or Naan and Salad. It was inspired by a Robin Robertson recipe, but I've changed it quite a bit.
It has more ingredients than most of my recipes, but doesn't take too long to make. I routinely make double batches of red lentils as well as Yachni sauce, so I have some ready to season and serve the next time - that makes a recipe like this one almost instant.
Three Bean Dal
Sort and Rinse well (several times) in cold water
3 Cups Red Lentils (Split Masoor Dal)
Add and bring to a boil, then reduce heat and simmer till done, 20 to 30 minutes,
8 Cups Cold Water
(If cooking your Red Lentils in a slow cooker or Crock Pot, cook them 3 hours on High)
Meanwhile, in a small saute pan, saute spices:
A little oil (if you want to be authentic, use a layer that covers the bottom of the pan - for better health, a teaspoon or two will do)
1 Tablespoon Turmeric
1 Tablespoon minced Garlic
1/2 teaspoon Ground Ginger
2 teaspoons Cumin
1 1/2 teaspoons Ground Coriander
1 teaspoon Cardamom
When Lentils finish cooking,
puree with an immersion blender
Then stir in:
3 cups Yachni Sauce
Above Sauteed Spice Blend
2 teaspoons Salt
1/4 cup Lemon Juice
3 Cans of beans or 4 1/2 cups home prepared
(Use a variety of whatever you have, Black, Kidney, Chickpeas, Great Northern)
Stir and taste. Adjust flavours as needed (adding more salt, lemon juice or garlic salt if desired)
Enjoy with Sriracha or your favorite hot sauce!
*As lentils become done, I find that they sink to the bottom, and a layer of watery liquid forms on top. Stir well to avoid scorching, test for doneness, and remove from heat at this point.