Indian Green Lentil Curry with Kidney Beans

Start by getting a saucepan on the stove over medium heat. Combine the lentils, turmeric and water in the pan. Stir and bring to a boil. Once boiling, reduce the heat, cover, and simmer on low heat for about 30 minutes. Check the lentils about 20 minutes in for tenderness. You don’t want them to be mushy, but you do want a little bite to them.

About 20 minutes in add the ginger, chilies and the kidney beans. Stir.

During this time, heat the oil in a large skillet on medium heat. Toss in the garlic and onion, and let those sweat for about 5 minutes. Add in the cumin seeds, coriander, garam masala, chili powder, and salt. Mix and cook a couple of minutes, then add in the tomatoes. Give it a good stir and set aside.

Remove the ginger and chilies from the lentil mixture and discard. Add in the onion mixture, and give a good stir. If you need to add a bit more water, feel free. Add in the cream, and stir again. Cover, turn off the heat, and prepare any other items you are going to serve, such as a roasted chicken or some garlic naan.

When you are ready to serve, Add the Indian green lentil curry with kidney beans onto plates or bowls and serve alongside the pickled relish, roast chicken and naan. The lentils pack the warmth and flavors that you would expect in an awesome curry. And when paired with the pickled relish (highly recommend), it almost cleanses the palette, along with some really great heat. Scooping up the curry with bites of the chicken was just a hit. Hope you enjoy!