Dal makhani

Ingredients

For the lentils

• 350 g whole black lentils (sabut urad), washed
• 100 g dried red kidney beans, washed
• 1 tsp ground turmeric
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• 2.8 litres water

For the base

• 1 medium onion, chopped
• 2.5 cm piece of ginger, peeled
• 4 garlic cloves
• 55 g ghee or oil
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chilli powder
• 1 to 3 fresh chillies, chopped
• 170 g tomato purée
• 1 1/4 tbsp fine sea salt
• 1/4 tsp ground cardamom seeds
• 1 tsp dried fenugreek leaves (kasoori methi)
• 60 ml double cream
• Fresh coriander, to garnish

To serve

• Basmati rice, roti or naan

Method

1. Soak Soak the lentils and beans in at least 2 litres of water overnight, or for 4 hours in boiling water. Drain.
2. Boil the beans Put the drained lentils and beans in a large pot with the turmeric, bay, cinnamon, cloves and 2.8 litres of water. Bring to a hard boil for at least 10 minutes, then simmer partly covered over a medium-low heat for about 1 1/2 hours, until completely soft.
3. Make the paste Blend the onion, ginger and garlic to a paste.
4. Fry the base Heat the ghee in a pan, add the cumin seeds for 40 seconds, then the paste and cook for 4 minutes. Add the ground spices and chillies for 40 seconds, then the tomato purée, a little water and the salt and cook for 2 minutes.
5. Combine Add the base to the pot with the cardamom and fenugreek and simmer for 15 minutes. Add the cream and cook for 1 to 2 minutes. Take out the whole spices, garnish with coriander and serve.

Food safety

Red kidney beans must be boiled hard for at least 10 minutes and cooked until soft; undercooked beans can make you ill. Cool leftovers quickly and reheat until piping hot.