BLACK LENTILS WITH RED KIDNEY BEANS

❚ 300 g (10 1/2 oz) whole black lentils (urad dal)

❚ 100 g (3 1/2 oz) dried red kidney beans

❚ Roughly 2 cups (500 mL) water, for soaking

❚ 6 cups (1.4 L) water

❚ 1 1/2 tsp salt

❚ 4 black cardamom pods

❚ 1 tbsp ghee

❚ 4 garlic cloves, finely chopped

❚ 1 small green chili, finely chopped

❚ 2 tbsp tomato purée

❚ 1 tbsp garam masala

❚ 1 tsp chili powder

❚ 6 tbsp-3/4 cup (100–200 mL) boiling water, to loosen, if required

❚ 1 tbsp whipping cream

❚ Rice, naan or chapati, to serve

To garnish:

❚ 1 tbsp chopped cilantro

❚ 1 small green chili, thinly sliced

1. Soak the lentils and beans in the measured soaking water for 4–5 hours.

2. Transfer the pulses and their soaking water to a deep saucepan and add the measured water, plus the salt and black cardamom pods. Bring the liquid to the boil, then cover the pan with a lid and simmer over low heat for 1 hour or until the lentils and beans are cooked.

3. In a separate large saucepan, heat the ghee over low heat, then add the garlic and chili and cook for 1 minute. Stir in the tomato purée, garam masala and chili powder and cook for another minute.

4. Tip the cooked lentils and beans into the pan of spices, mixing well. Cover the pan with a lid and cook over low heat for 1–1 1/2 hours, stirring every 10–15 minutes to ensure the mixture does not stick to the base of the pan. If the lentils become too thick during cooking, add just enough of the measured boiling water to loosen the mixture.

5. Finally, when the dal is ready, add the cream and mix well. Garnish with the coriander and sliced chili and serve immediately with rice, naan or chapati. Serves: 4–6