Ingredients
Equipment
Method
- Rinse the urad dal under cold water several times until the water runs clear. Soak in double the volume of warm water with 1 tsp bicarbonate of soda for at least 12 hours or overnight.
- Drain the soaked dal and transfer to a large pot. Cover with 1.5 litres of water. Add sliced ginger, whole green chilli, and turmeric. Bring to a boil, skim off any scum, then reduce heat and simmer uncovered for 1 hour, or pressure cook for 20 minutes.
- Remove ginger and chilli.
- In a separate pan, heat butter over medium-high heat until it turns nut-brown. Pour half into a container and set aside. Add cumin seeds, fenugreek leaves, ground coriander, crushed garlic, grated ginger, and tomato purée. Cook for 2 minutes.
- Stir the spice mixture into the cooked dal. Add the undrained kidney beans and their liquid. Season generously with salt.
- Mash the dal mixture with a potato masher until some of the lentils are crushed. Cook over low heat for 15–20 minutes until thick and creamy.
- Stir in most of the reserved brown butter, garam masala, and half the cream. Transfer to a serving dish. Drizzle the remaining cream and brown butter on top. Garnish with chopped chilli and ginger matchsticks.
Notes
Safety Notes:
Always use caution when handling hot liquids and steam, especially when releasing pressure from a pressure cooker.
Ensure all ingredients, especially beans, are fully cooked to avoid digestive discomfort.
Substitutions: Use cashew cream or coconut cream instead of double cream for a dairy-free version.
Replace ghee with vegetable oil if needed.
Use fresh tomatoes blended into purée instead of canned tomato purée.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Pro Tips: Soaking the lentils overnight ensures they cook evenly and become tender.
The dish improves in flavor after resting for a few hours or overnight, making it ideal to prepare ahead.
For a deeper, smokier flavor, use smoked paprika or a pinch of cumin seeds roasted in ghee.
The final texture should be thick and creamy, with some lentils mashed and others intact—do not over-mash.
Ensure all ingredients, especially beans, are fully cooked to avoid digestive discomfort.
Substitutions: Use cashew cream or coconut cream instead of double cream for a dairy-free version.
Replace ghee with vegetable oil if needed.
Use fresh tomatoes blended into purée instead of canned tomato purée.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Pro Tips: Soaking the lentils overnight ensures they cook evenly and become tender.
The dish improves in flavor after resting for a few hours or overnight, making it ideal to prepare ahead.
For a deeper, smokier flavor, use smoked paprika or a pinch of cumin seeds roasted in ghee.
The final texture should be thick and creamy, with some lentils mashed and others intact—do not over-mash.