This is a very typical Punjabi dish containing a lot of cream and butter. Don't let the calories put you off- this wonderfully warming dish is very nutritious and high in protein. If you want a healthier version use oil instead of butter.
Prep time: 20 mins
Cook time: 1 hour
Serves: 4
INGREDIENTS:
6 cloves garlic
1 tsp green cardamon pods, approx 8 pods
1 tsp cloves
1 cinnamon stick
2 tsp cumin seeds
5oz black lentils (urad dal)
2oz red kidney beans
4oz cream
3 tbsp butter
1/2 tsp red chili powder
1/8 tsp salt, or more to taste
Chopped fresh coriander, to garnish
DIRECTIONS:
Using a pestle and mortar, roughly crush together the garlic, cardamom pods, cloves, cinnamon and cumin seeds. Tie up this mixture in a 3 inch square piece of muslin cloth 'bouquet garni' and place in a large pan with the black lentils and red kidney beans. Add enough water to cover the pulses and bring to a boil. Reduce the heat and simmer gently for about 1 hour, adding more water if necessary.
When the pulses are cooked and the mixture has thickened, remove the 'bouquet garni' and discard. Add the cream, butter or oil, chili powder and salt. Sprinkle with a little chopped fresh coriander and serve.
