Dal Makhani

Ingredients

• 250 g whole black lentils (urad)
• 50 g dried kidney beans
• 60 g butter
• 100 mL cream
• 3 ripe tomatoes, puréed
• 1 tbsp grated fresh ginger
• 5 cloves garlic, minced
• 1 tbsp kasuri methi (fenugreek leaves), crushed
• 2 tsp salt
• 1.5 L water, divided

Method

1. 1Rinse the lentils and kidney beans, then soak together in plenty of water overnight. Drain.
2. 2Put the drained lentils and beans in a heavy pot with 1.2 L of the water. Bring to a hard boil and boil for a full 10 minutes (needed for the kidney beans), then reduce to a low simmer.
3. 3Simmer partly covered for 2 to 2 1/2 hours, stirring from the bottom every 20 minutes and topping up with hot water, until the lentils fall apart when pressed.
4. 4In a second pan, melt half the butter, cook the ginger and garlic for 1 minute, add the tomato purée and cook 12 minutes until thick and darker in colour.
5. 5Stir the tomato mixture and the salt into the lentils. Simmer another 45 minutes on very low heat, mashing some of the lentils to make it creamy.
6. 6Stir in the remaining butter, the cream and the crushed methi, and simmer 5 minutes. Add water until it is thick but pourable.
7. 7Cool in shallow pans, stirring, until under 5 °C within 2 hours of cooking.
8. 8Portion 800 g per container, seal, label and freeze.