CREAMY BLACK URAD DAAL

1HR 40 MINS, PLUS OVERNIGHT SOAKING

SERVES 4-6 AS A SIDE

Serve hot with naan or soft pilau rice

– 200-250g whole black urad beans

– 1 x 400g tin red kidney beans, drained

– 3-4 tbsp butter

– 1 tbsp oil

– 1½ tsp cumin seeds

– 2 x 5cm pieces of fresh ginger, peeled and very finely sliced

– 4-5 garlic cloves, finely chopped

– 2-3 finger-type fresh green chillies, sliced in four lengthways

– 2 red onions, finely chopped

– 1 heaped tsp red chilli powder

– 2-3 plum tomatoes, roughly chopped

– 3-5 tbsp single cream – 1 tsp garam masala (optional)

Rinse the whole black urad beans, then cover in slightly warm water about 5cm above the surface, and soak them in a warm place overnight.

When the black beans are well soaked and have expanded, gently rub them between the palms of your hands to remove some of the outer husks. These will float to the surface when washed, so lift out, discard and wash the beans well. There will be some whiteor grey-looking beans and some that are still whole. This will create a rich and creamy texture.

Combine the beans in a deep casserole dish, adding 2.5-5cm water above the surface, then bring gently to the boil. Remove any scum that comes to the surface and reduce the heat to a simmer. Add a little salt.

Cook the beans for one hour until they are thoroughly cooked and the red kidney beans can easily be mashed.

Gently heat the butter and oil in a saucepan. As soon as the butter has melted, add the cumin seeds and stir until they change colour (about 30 seconds). Add the ginger, garlic and green chilli and sauté until the garlic turns a pale brown (about two to three minutes). Add the onion and the chilli powder and sauté until the onion turns pale or light brown and the fat separates at the bottom, about three to four minutes. Add the tomatoes and cook until they turn soft and pulpy, about four to five minutes, then add the cooked beans. Stir well, bring to a soft boil and season.

Check the seasoning. Pour into bowls, drizzle over the cream and sprinkle over the garam masala, if using, just before serving.