Punjabi · beginner
Punjabi Creamy Black Lentil Stew
Rich stew of whole black lentils and red kidney beans slow-simmered with butter, tomato, cream, and warm spices.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Cook soaked black lentils and kidney beans in 4 cups of water in a pressure cooker or deep pot for 35 minutes until completely tender.
- 02
Melt 2 tablespoons of butter in a large pot over medium heat, add ginger-garlic paste, and cook for 1 minute until fragrant.
- 03
Add tomato puree and Kashmiri red chili powder, cooking for 5 minutes until reduced and shiny.
- 04
Pour cooked lentils, kidney beans, and their cooking liquid into the pot, stirring well while lightly mashing beans with the back of a spoon.
- 05
Simmer uncovered over low heat for 25 minutes, stirring periodically to achieve a silky creaminess.
- 06
Stir in the remaining butter, heavy cream, garam masala, and crushed dried fenugreek leaves, simmer for 5 minutes, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Lentil Breakdown Simmering
Extended gentle boiling of high-starch black legumes alongside dairy fat to dissolve starches into a rich emulsion.
Notes from the kitchen
- Mashing a portion of cooked lentils against the pan wall builds creaminess naturally.
- Crush dried fenugreek leaves between your palms before adding to maximize aroma.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
