1 Tablespoon oil
1 medium sweet onion
4 cups water (+ more as needed)
2 cups brown lentils (saabut masoor), uncooked, sorted and rinsed
1 (15-ounce) can red or red kidney beans (rajma), rinsed and drained
1 (15-ounce) can black-eyed peas (lobia), rinsed and drained
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon garlic powder
In a medium saucepan, preheat oil to medium-high.
Sauté the onion in hot oil until beginning to lightly brown.
Add the water and lentils; bring to a boil, then reduce the heat to medium-low and cook, covered, for about 30 minutes, or until the lentils are tender but not yet disintegrating.
(Stir occasionally, adding water, if necessary, to prevent the lentils from cooking dry).
Stir in the red beans, black-eyed peas, salt and seasonings; increase the heat and bring to a boil, then reduce the heat to medium-low and simmer, covered, for about 10 minutes, adding more water if necessary.
(The finished dish should have the consistency of a thick sauce).