Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce


Visit the Indian Food Glossary for information on the ingredients in this recipe
Deciding to revisit an old favorite, I once again made this rich and spicy Indian curry made up of four types of legumes and lots of warming spices. If you don't have black chickpeas on hand, you can substitute yellow chickpeas, but I will note the black chickpeas add a nice texture to the dish as they are a bit chewier than their yellow cousins. This nourishing dish is especially good with brown basmati rice.

This recipe is adapted from 660 Curries, another treasured cookbook that is indispensable for any cook who enjoys Indian food and wants to create unique, often simple, but always tasty and flavourful Indian dishes.

This is also my contribution to My Legume Love Affair, a popular monthly food blogging event started by Susan of The Well Seasoned Cook and hosted this month by Rachel who posts at The Crispy Cook.

Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

1/4 cup of dried black chickpeas
1/4 cup of dried yellow chickpeas
1/4 cup of dried red kidney beans
1/4 cup of lentils (I used puy lentils, but you can use urad dal or black lentils)
2 tablespoons of butter, or a mixture of butter and oil
1 generous teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of ground cumin
2 teaspoons of sugar
1 1/2 teaspoons of sea salt
1 teaspoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of asafetida
dash of cayenne
2 - 4 dried red chilies
1 large tomato, finely chopped
2 - 4 fresh red or green chilies, finely chopped
2 tablespoons of fresh parsley, finely chopped, for garnishing


Rinse the chickpeas, kidney beans and lentils in a strainer. Soak overnight in enough water to cover. Drain, transfer to a large pot and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender - roughly 1 hour.

Meanwhile, heat the ghee or butter in a frying pan over medium heat. When hot, toss in the mustard seeds and cook until they begin to pop. Add the cumin seeds, ground cumin, sugar, salt, coriander, turmeric, asafetida, cayenne and dried chilies. Stir quickly and add the tomatoes and fresh chilies. Stir a few times and cook until the tomatoes are softened - roughly 5 minutes.

Drain off some of the water from the cooked beans and add the tomato mixture to the pot. Simmer, uncovered, stirring occasionally, for another 10 - 15 minutes or until the sauce thickens. Garnish with the fresh parsley or cilantro.

Serves 4.

More Indian chickpea recipes from Lisa's Vegetarian Kitchen:
Chana Masala
Black Chickpeas with Roasted Coconut and Fragrant Spices
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Sleeps With the Fishes by Pieter Nooten and Michael Brook

12 comments:

Mallika said...

Lovely idea. Looks delicious.

Rachel said...

Thanks for sending this great recipe over to My Legume Love Affair #20. Three legumes in one dish! Wunderbar!

Priya said...

Thats a delicious and nutritious dish..looks awesome..

notyet100 said...

looks yum..

The Food Hunter said...

This sounds yummy!

Soma said...

Oh! this sounds so good. a warm bowl with some roti and a salad. my tummy would be very happy.

Anh said...

Yummy and healthy! I want to make a pot of this right now!

Jacqueline said...

I didn't even know that such a thing as black chickpeas existed. Gorgeously yummy dish Lisa. I would really enjoy this one. I'd have to search for asafetida. I am not familiar with that.

dictionar german said...

Looks delicious. One question.. Could this be an evening meal ?

Lisa said...

This dish is an excellent evening meal! Enjoy.

And Jackie, you can get asafetida from an Indian grocery store.

dictionar german said...

Thanks Lisa >:D<

MapMaster said...

I love the smokiness of fried Indian spices ... a great combination with kidney beans.