Start by washing the lentils, the chickpeas and the kidney beans and rinse them well. Put them into a pot and add the water. Now they need to soak for four hours.

After this time, take the pot and place it on a stove. Add turmeric and salt into the pot and bring the water to a boil. Place the lid onto the pot and let the mixture boil on medium heat. It will take about 30 minutes for the kidney beans to get soft. Stir from time to time in between.

In the meantime you can cut your tomatoes in small pieces, peel the ginger and cut the ginger into as small pieces as possible. We use approximately one teaspoon of fresh ginger but of course this amount also depends on your preference and taste.

Once the kidney beans, which are the hardest, are soft, you can take your pot off the stove.

Heat up the oil in a pan and once it is hot, add cumin, asafetida, mace and ginger in it. Stir well so that the spices don’t burn. When the ginger has become transparent, add the tomato pieces into the pan. Stir and cook the tomatoes nicely until they are soft and you have a consistency similar to puree. Then you can add lentils, beans and chickpeas and mix it all properly.

Now in the end you will only need to add the cream into this mixture and warm the whole thing up once more.

Before serving, you can decorate your dish with some cream and some fresh coriander leaves. Enjoy!