Ingredients:
115 grams whole black lentils
70 grams butter/ ghee
pinch of asafoetida (optional)
1 medium onion, finely chopped
2 green finger chilies, finely chopped
2 garlic cloves, finely chopped
1/4 tsp salt
1/2 tsp turmeric
1/4 tsp hot chili powder
1 tsp ground coriander
1 tsp ground cumin
115 grams cooked kidney beans
1 tsp peeled and finely grated root ginger
1/4 tsp garam masala
2 tbsp single cream
handful of coriander leaves, chopped
Method:
Check through the black lentils for stones, place in a sieve and wash under cold running water. Soak the lentils in 285 ml cold water for 8 hours or overnight. Rinse, then place in a saucepan with 400 ml boiling water. Bring to boil. Cover and simmer for half an hour, until the lentils are tender.
In a pan, melt 50 grams nutter. Add the asafoetida and stir. Tip in the onion, chilies and garlic and gently fry for 7 minutes or until golden, stirring occasionally. Add the salt, turmeric, chili powder, coriander and cumin then the kidney beans (rinsed), lentils and remaining cooking water. Mix and add ginger. Fry over a medium heat for 5 minutes, stirring occasionally. Add 400 ml boiling water and simmer for 10 minutes. Sprinkle over garam masala and put the remaining butter on top. Swirl in the cream and sprinkle over the coriander.