So, I’ve been vegetarian for a while, but Indian Butter Chicken is still one of my favorite things in the world, so I looked into this, which is basically the vegetarian version of the dish, with lentils and beans instead of chicken. The flavors are almost the same, and it’s incredibly filling.
One thing I did discover while I was making it: the technique is actually pretty similar to how I make feijoada. You simmer the beans and lentils over low heat until they start to break down, which is what thickens the sauce. But you have to cook it over low heat and stir it every few minutes to keep it from sticking to the bottom of the pot, so be prepared to spend an hour running in and out of the kitchen to stir it. It’s a great time to clean the kitchen, since you’re going to be stuck in there.
One note: this method involves cooking the lentils and beans in a pressure cooker. I highly recommend this route, because it goes quickly, but if not, you can still cook them on the stove, but you will still want to cook them separately before you move on to the main dish.
Ingredients
1 cup black lentils (dry lentils, not canned) (urad dal at the Indian grocery stores)
1/4 cup red kidney beans (rajma)
3 tablespoons butter
1 large onion, finely chopped
1/2 teaspoon baking soda
6 cloves garlic, minced
2 inches ginger, minced
2 serrano peppers, minced (optional, if you want it spicy)
1 cup tomato puree (can also use crushed tomatoes in you can’t find canned puree. Or I guess you could just puree your own)
1 tablespoon salt
1 teaspoon kashmiri chili powder (can substitute paprika)
1 1/2 teaspoon ground garam masala
1 teaspoon kasuri methi
2 tablespoons honey
1/2 cup heavy cream
2 cups hot water
2 green cardamom pods (optional)
1 black cardamom pod (optional)
Directions
A day before you want to make the dish, rinse the beans and lentils thoroughly, then put them in a bowl and cover with cold water.
The next day, add the beans, lentils, and soaking water to your pressure cooker. I used an instant pot; if you’re going that route, pressure cook on high for thirty minutes, then let the steam release naturally. Drain the lentils and beans, reserving some of the water (just put your colander over a mixing bowl when you drain them).
Melt the butter in a large saucepan, then add the onions, baking soda, and optional cardamom pods. Cook, stirring frequently, until the onions are brown and caramelized. If they start to stick to the pan, add a splash of water (a few tablespoons at a time).
Add the ginger, garlic, and serrano peppers and fry for a minute or so until fragrant. Add the tomato puree, salt, garam masala, and one cup of water to the pot and bring to a boil. Mash the lentils and beans slightly with the back of a spoon, then add them to the pot as well. Return to a boil, then reduce the heat to low (on my stove, I turned the heat all the way down for this step) and simmer for an hour, stirring about every five minutes to keep it from sticking and burning.
Add another cup of water and cook for another half an hour until thick (still stirring it all the time). Add the kasuri methi, cream, and honey, stir to combine, and simmer for another five minutes.
Remove from the heat and serve with rice. Enjoy!
eatbensmeat 