Serves 4 Black dal slow cooked overnight on the tandoor, tadka with whole spices and finished off with butter, cream and fresh coriander. Cooking time 2 hours.
• 500g black dal cleaned and washed
• 50g (2 tbsp) ghee
• 50g ginger and garlic paste • 1 tsp Kashmiri chilli • 1 tsp cumin powder
• 1 tsp salt
• 600g tomato purée
• 200ml cream METHOD Bring dal to a boil with enough water, drain and cover with fresh water and boil until the lentils are soft. Heat ghee, add paste and cook well. Add the spices and salt, and sauté. Add the tomato purée and cook well. Add to the cooked dal and bring to a boil with the water allowing to reduce. Add cream and allow to simmer for 20 minutes, stirring continuously. Remove from heat and serve with steamed rice or naan breads.
Wine suggestion Millineux Kloof Street Rouge