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1
Start by getting a saucepan on the stove over medium heat.
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Combine the lentils, turmeric and water in the pan.
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Stir and bring to a boil.
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Once boiling, reduce the heat, cover, and simmer on low heat for about 30 minutes.
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Check the lentils about 20 minutes in for tenderness.
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You dont want them to be mushy, but you do want a little bite to them.
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About 20 minutes in add the ginger, chilies and the kidney beans.
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Stir.
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During this time, heat the oil in a large skillet on medium heat.
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Toss in the garlic and onion, and let those sweat for about 5 minutes.
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Add in the cumin seeds, coriander, garam masala, chili powder, and salt.
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Mix and cook a couple of minutes, then add in the tomatoes.
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Give it a good stir and set aside.
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14
Remove the ginger and chilies from the lentil mixture and discard.
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15
Add in the onion mixture, and give a good stir.
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16
If you need to add a bit more water, feel free.
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Add in the cream, and stir again.
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Cover, turn off the heat, and prepare any other items you are going to serve, such as a roasted chicken or some garlic naan.
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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.
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The lentils pack the warmth and flavors that you would expect in an awesome curry.
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And when paired with the pickled relish (highly recommend), it almost cleanses the palette, along with some really great heat.
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Scooping up the curry with bites of the chicken was just a hit.
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Hope you enjoy!
