- 200g whole urad dhal (also called urad beans, urid dhal or black lentils)
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- thumb-sized piece of ginger, ⅓ finely sliced, ⅓ grated, ⅓ cut into fine matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 green chillies, 1 whole, 1 chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 100g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tsp cumin seeds
- 2 tbsp dried fenugreek leaves
- 1 tbsp ground coriander
- 5 garlic cloves, crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 100g tomato purée
- 400g can kidney beans, undrained
Native to the Americas, kidney beans are so called because of their shape and come in very…
- ¼ tsp garam marsala
- 50ml double cream
Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
Drain the dhal (but don’t rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.
Rinsing & soakingDon't skip rinsing and soaking the dhal. It doesn't take long and makes the dhal more easily digestible. It also means it'll definitely cook in the time stated.