Ingredients
- 200 g whole black urad lentils (urad dal), soaked overnight
- 50 g dried kidney beans, soaked overnight (or 200 g tinned kidney beans, added later)
- 1.5 litres water
- 2 tbsp olive oil or coconut oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 green chilli, chopped
- 1 tsp Kashmiri chilli powder or paprika
- 1 tsp garam masala
- 3 tbsp tomato purée
- 150 ml coconut cream or cashew cream
- 1 tsp dried fenugreek leaves (kasuri methi)
- Sea salt
Method
- Cook the pulses: drain the soaked lentils and kidney beans and put them in a large pan with the water. Boil hard for 10 minutes (essential for kidney beans), then simmer, partly covered, for 1 hour, until very soft. (Or use a pressure cooker.)
- Make the masala: heat the oil in another pan, add the cumin seeds for 30 seconds, then the onion for 10 minutes until golden. Add the garlic, ginger and chilli for 2 minutes, then the spices and tomato purée for 2 minutes.
- Slow cook: stir the masala into the lentils (and add tinned kidney beans now, if using). Simmer very gently for 30–45 minutes, stirring often and mashing some of the lentils, until thick and creamy.
- Finish: stir in the coconut or cashew cream and the fenugreek, crushing it between your fingers. Season with salt.
- Serve: serve with rice or flatbreads and a fresh salad.
Why it's good for you: Black lentils are rich in protein, iron, magnesium and fibre, and long, slow cooking makes them creamy and easy to digest. A warming, deeply satisfying dish for cold winter evenings.
Good to know: Dried kidney beans must always be boiled hard for at least 10 minutes, as raw or undercooked kidney beans contain a natural toxin.
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