This recipe is made possible by BBC Food!
Ingredients
- 200g/7oz dried black urad dal
- 100g/3½oz dried red kidney beans, soaked overnight
- 3 tbsp ghee
- pinch asafoetida
- 1 bird’s-eye chilli, slit lengthwise
- 1 tsp cumin seeds
- 6 garlic cloves, finely chopped
- 250g/9oz onions, finely chopped
- 220g/7¾oz fresh tomatoes, finely chopped
- 4 tbsp tomato purée
- 2cm/¾in fresh root ginger, peeled and finely chopped
- 1 tsp Kashmiri chilli powder (or mild chilli powder)
- 1 tsp garam masala powder
- 80ml/2¾fl oz double cream
- salt
- naan bread, to serve
For the spiced butter
- 2 tbsp butter
- 5 garlic cloves, finely chopped
- ½ tsp Kashmiri chilli powder
- 2 tbsp fresh coriander leaves, finely chopped
Method
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Tip the urad dal, kidney beans and 1.6 litres/2¾ pints of water into a saucepan, and make sure the saucepan is large. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes. Leave to cool slightly, then mash with a potato masher and set aside.
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Heat the ghee in another large saucepan over medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 12 minutes.
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Add the tomatoes and continue to cook for 5 minutes. Add the tomato purée and stir well for a minute.
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Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal.
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Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over low heat. Add the garam masala and double cream. Stir well and turn off the heat.
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To cook the spiced butter, melt the butter in a small frying pan over low heat. Add the garlic and fry for 1 minute. For any longer, this could all go wrong and end up with you needing to restart and or burning it.
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Add the chilli powder and remove it from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread.
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