225g brown lentils
50g butter, plus extra for garnish or 3 tbsp sunflower oil
2 bay leaves
2 onions, finely chopped
4-6 garlic cloves, chopped
A generous pinch of asafoetida
2 green chillies, chopped
1 tbsp peeled and grated root ginger
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp salt
1 x 400g can kidney beans, drained and rinsed
140ml double or single cream (optional)
1/2 tsp garam masala
A few washed and chopped coriander leaves, for garnish
Soak the lentils in water for 20 minutes. Drain and rinse them.
Put them in a saucepan and boil the lentils in 800ml water for 15 minutes until almost tender.
Meanwhile, heat another pan large enough to hold the lentils. Add the butter or oil and tip in the bay leaves and stir for a few seconds. Then add the onions and sauté for 5-7 minutes until translucent. Tip in the garlic and continue to sauté for 2 minutes more. Add the asafoetida and the chillies. Stir in the ginger and the ground coriander, cumin and salt. Cook on a low heat for a minute. Pour in 800ml of just boiled water and the lentils with any of the surplus water. Tip in the kidney beans and simmer for 20 minutes more until thickened.
Stir in the cream, if using. Dot with a little butter. Sprinkle over the garam masala and garnish with the coriander leaves. Serve with Cumin Rice.