Kirima - Lentils with Peas and Beans

Kirima

Lentils with Peas and Beans

Pat Chapman's 250 Favourite Curries and Accompaniments - hardback

Pat Chapman's 250 Fabourite Curries and Accompaniments - paperback

This Kashmiri black, green and red combination is really delightful, and you must cook it in such a way as to retain each colour. This peppery gingery dish is quite amazing served just with plain rice.

Serves 4

Ingredients

6 oz (175 g) black urid lentils, whole, skin on

3 oz (75 g) red kidney beans

2 tablespoons ghee

1 inch (2.5 cm) cube fresh ginger, chopped

0-2 fresh red chillies, chopped

1 tablespoon Mild Curry Paste

1 tablespoon Tandoori Masala Paste

1 tablespoon Green Masala Paste

3 oz (75 g) peas

salt to taste

Garnish

Onion Tarka

Garam Masala

Method

1. Pick through the lentils to remove any grit or impurities. Rinse them several times, then drain and immerse in ample water overnight.

2. Soak the red kidney beans overnight as well. Rinse several times next day, and drain.

3. Boil the kidney beans in ample water for about 1 hour or until soft.

4. At the same time boil the lentils with ample water in a separate pan, then simmer for about 45 minutes or until soft.

5. Strain both well and mix them in one large pan. Mix in the ghee, ginger, chillies and pastes then add the peas. Salt to taste. Serve garnished with the tarka and garam masala.

Find this recipe in Pat Chapman's 250 Favourite Curries and Accompaniments - hardback and Pat Chapman's 250 Favourite Curries and Accompaniments - paperback