Editorial sample recipePunjabibeginnervegetariangluten-free

Punjabi Creamy Black Lentil Stew

Name: Punjabi Creamy Black Lentil Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 cup Whole black lentils (urad dal, soaked overnight); 0.25 cup Red kidney beans (rajma, soaked overnight); 3 tbsp Unsalted butter; 0.25 cup Heavy cream; 1 tbsp Ginger-garlic paste; 1 cup Tomato puree; 1 tsp Kashmiri red chili powder; 1 tsp Garam masala; 1 tsp Dried fenugreek leaves (kasuri methi)

Rich stew of whole black lentils and red kidney beans slow-simmered with butter, tomato, cream, and warm spices.

Prep: 15 min
Cook: 50 min
Total: 65 min

AI-generated illustration of Punjabi Creamy Black Lentil Stew

AI illustration

Technique to learn

Lentil Breakdown Simmering

Extended gentle boiling of high-starch black legumes alongside dairy fat to dissolve starches into a rich emulsion.

Instructions

Step 1: 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.
Step 2: Melt 2 tablespoons of butter in a large pot over medium heat, add ginger-garlic paste, and cook for 1 minute until fragrant.

Step 3: Add tomato puree and Kashmiri red chili powder, cooking for 5 minutes until reduced and shiny.

Step 4: Pour cooked lentils, kidney beans, and their cooking liquid into the pot, stirring well while lightly mashing beans with the back of a spoon.

Step 5: Simmer uncovered over low heat for 25 minutes, stirring periodically to achieve a silky creaminess.

Step 6: Stir in the remaining butter, heavy cream, garam masala, and crushed dried fenugreek leaves, simmer for 5 minutes, and serve hot.

Cooking tips

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.

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