Fragrant Bean, Chickpea and Lentil Stew

Sai Viswanath's comforting, buttery bean stew is a Western twist on an Indian dal. He treats similar beans in the usual Indian way--simmered with spices, ginger, onion and garlic--but instead of using Indian lentils and beans, he adds French green lentils, chickpeas and black beans.

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  • Servings: 4

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  • 1 stick (4 ounces) unsalted butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon minced, peeled fresh ginger
  • 1/4 cup tomato paste
  • 2 tablespoons plus 1 1/2 teaspoons garam masala
  • 4 cups water
  • 1/3 cup dried French green lentils, rinsed and soaked overnight
  • 1/3 cup dried black beans, rinsed and soaked overnight
  • 1/3 cup dried chickpeas, rinsed and soaked overnight
  • 1/3 cup dried red or pink beans, rinsed and soaked overnight
  • 1 tablespoon fresh lemon juice
  • Salt

How to make this recipe

  1. In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderately low heat until softened, about 7 minutes. Add the garlic and ginger and cook over moderate heat until fragrant, about 1 minute. Add the tomato paste and garam masala and cook, stirring, until glossy, about 3 minutes. Gradually stir in the water until smooth.

  2. Drain the soaked lentils, black beans, chickpeas and red beans. Add them to the pan and bring to a boil. Add the remaining 6 tablespoons of butter and simmer over low heat, stirring occasionally, until the beans are tender and the cooking liquid is thick, about 2 1/2 hours. Stir in the lemon juice, season with salt and serve.

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