by Manjit Handa, PhD
Ingredients: 1 cup black lentils, ¼ cup kidney beans, One medium sized onion, diced, 3-4 cloves garlic, crushed, One inch fresh ginger root, grated, One tomato, diced, 4-6 table spoons olive oil, 1 table spoon cumin seeds, 1 ½ tea spoon turmeric powder, Salt and black pepper to taste, 7 ½ cups water, Coriander/Cilantro leaves for garnishing, Pressure Cooker, for cooking.
Method: In the pressure cooker, heat olive oil and add cumin seeds. When they sputter, add garlic and keep stirring until it turns golden brown. Then add onion and just when it turns golden brown add turmeric powder and stir for a couple of seconds. Now add diced tomato. When the tomatoes are tender, add water, lentils, kidney beans, ginger, salt and pepper. Cover with the whistle. With the first whistle, reduce the heat to a minimum and cook for 45 minutes. Open the cooker only when the steam has completely settled.
Garnish with coriander leaves. Serve hot with any kind of bread, rice or simply enjoy it as a soup.[HQ]
Manjit Handa, PhD loves to cook, paint and write. Visit her website here.