A rich, creamy, luxurious daal that will literally blow your mind! It’s great with lamb or simply as an indulgent vegetarian main in its own right. Either way it’s an absolute must and will have you dribbling at the jowls! 🙂
Cooking time around 60 minutes.
- 1 x can of cooked red kidney beans in water
- 1 ½ cup of dried urid daal (black lentils)
- Pan of slightly salted water
- 1 can of tinned tomatoes
- 1 x onion finely diced
- 2 x tbsp. garlic paste
- 2 x tbsp. ginger paste
- 1 ½ tsp. hot chilli power
- ½ tsp. turmeric
- 1 tsp. ground cumin
- 1 tsp. garam masala
- 30 g butter
- 2 heaped tbsp. extra thick double cream
- Salt and pepper to taste.
- Sprinkle of chopped coriander
Boil the urid dal in a saucepan of slightly salted water, this should take around 30-40 minutes. Rinse a can of cooked kidney beans in a colander and add the boiling daal. Boil / Simmer for a further 5 minutes.
Add the butter to a separate pan, preferably a large pan (add a little oil so it doesn’t burn). To the pan, add the onion and cook until soft. Then add the garlic and ginger paste and cook through for a minute or two. Add the chopped tomatoes. To the tomatoes, add the chilli powder, salt, pepper, cumin and turmeric. Mix and bring to a gentle simmer.
Return to the daal and beans. With a blender, ever so slightly blend. It is important to not blend until smooth but just enough to slightly homogenise the mixture, but little enough to still have a varied texture.
Add the daal mixture to the large pan containing the tomato and spice mixture and mix well. Bring to a simmer and add a little water if necessary. Bring off the heat and add the double cream and sprinkle of garam masala.
That’s it Chaps! Sprinkle with coriander and serve warm. Great with a garlic butter naan bread. Yummy Yummy!