When you’re a fan of Indian dal, you’re going to like this distinctive model with black and kidney beans.
What you want:
½ cup dried yellow break up peas, rinsed
1 teaspoon floor turmeric
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 teaspoon salt
2 tablespoons corn oil
1 medium yellow onion, chopped
1 giant garlic clove, minced
2 teaspoons minced recent ginger
1 teaspoon floor cumin
½ teaspoon floor coriander
½ teaspoon cayenne
¼ teaspoon floor cardamom
1 (14.5-ounce) can diced tomatoes, drained and finely chopped
2 tablespoons chopped cilantro leaves
What you do:
- In a big saucepan, add yellow break up peas and three cups water. Deliver to a boil. Scale back warmth to low, add turmeric, and simmer partially lined 20 minutes, stirring often. Add black and kidney beans, salt, and simmer uncovered till sauce thickens and beans are very tender, about 20 minutes.
- In a big skillet over medium warmth, warmth oil. Add onion, cowl, and cook dinner till softened, about 5 minutes. Add garlic and ginger and cook dinner till aromatic, about 30 seconds. Add cumin, coriander, cayenne, cardamom, and tomatoes, stirring continuously for about 30 seconds longer. Pour contents of skillet over simmering bean combination and stir properly to mix. Style to regulate seasonings. Serve sizzling sprinkled with cilantro.
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