DHAL MAKHANI
Steps:
- Mix the lentils and kidney beans and soak them overnight in water. Wash them thoroughly. Boil the lentil and kidney bean mixture in sufficient water with a bouquet garni tied in muslin, 50g of butter, 50ml oil, and salt for an hour or until the lentil mixture is well cooked (check kidney beans). The mixture, once cooked, should be of a thick stew consistency. If you run out of water you can add more to ensure the mixture is cooked properly. Heat some oil in a pan and saute the ginger-garlic paste for a couple of minutes, then add the red chilli powder, cumin powder, and one teaspoon of the fenugreek leaves. Add the tomato puree. Cook thoroughly. Add this to the lentils ans dimmer for 15 minutes. To finish add a generous dollop of cream and stir through the garam masala, half a teaspoon of the fenugreek leaves, salt and the rest of the butter. If you like it tangy, top it with fresh lemon juice and finely chopped green chillies. Serve with naan or roti.
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