Black Urad Dal Makhani Style

Ingredients

• 250 g dried black urad dal
• 400 g tinned kidney beans
• 400 g tinned chopped tomatoes
• 1 white onion
• 5 clove garlic cloves
• 30 g fresh ginger
• 2 tsp garam masala
• 1 tsp smoked paprika
• 150 ml coconut cream
• 2 tbsp rapeseed oil

Method

1. 1

   Soak the urad dal overnight or for at least 4 hours. Drain and rinse, then place in a large pot with 1.2 litres fresh water. Bring to the boil and cook for 45 minutes until the dal is completely soft and beginning to break down.

2. 2

   Meanwhile, finely dice the onion, mince the garlic and grate the ginger. Heat the oil in a frying pan and fry the onion for 10 minutes until very deep golden brown.

3. 3

   Add the garlic, ginger, garam masala and smoked paprika. Fry for 2 minutes, then pour in the chopped tomatoes. Cook the masala for 8–10 minutes, stirring frequently, until very thick and jammy.

4. 4

   Pour the tomato masala into the cooked dal along with the drained kidney beans. Stir well to combine.

5. 5

   Add the coconut cream, season generously with salt and simmer everything together for 15 minutes, stirring often, until the dal is thick, rich and deeply flavoured.

6. 6

   Serve in bowls with basmati rice or warm chapattis, drizzling a little extra coconut cream on top if desired.