Buy all ingredients right below the recipe
INGREDIENTS FOR THE LEGUME BASE
- 300 g black lentils
- 240 g black or red beans
- 2 cm fresh ginger
- 1 clove garlic
- 1½ tsp garam masala
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 bay leaves
- salt
INGREDIENTS FOR THE SAUCE
- 3 tbsp ghee (or butter)
- 1 red onion
- 4 cloves garlic
- 2 cm fresh ginger
- 1½ tsp garam masala
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp tomato paste
- pinch of chilli
- 2 large tomatoes
- 2 tbsp butter
- salt
- 150 ml cream
- fresh coriander for serving
PREPARATION
- 1If using dried lentils and beans, soak them overnight to speed up cooking. The next day, rinse them, then place them in a pot with approx. 1.5 litres of water. Add the ginger, garlic, spices, and salt. Cover and cook over low heat for 1–1.5 hours until completely tender.
- 2Meanwhile, prepare the sauce: finely chop the onion, slice the garlic and ginger. Heat a large pot, pour in ghee, then sauté the onion until translucent. Add the ginger and garlic, sauté for a few minutes. Sprinkle in the spices, stir for approx. 1 minute until fragrant, then add the tomato paste and sauté for another half minute.
- 3Add the chopped tomatoes, pour in the cooked legumes, and season with salt. Add approx. 1 litre of water, cover, and continue to cook over low heat for at least 2.5 hours (the longer, the better). Stir occasionally and replenish water if necessary.
- 4It's ready when the lentils and beans are almost completely cooked down, resulting in a creamy, thick consistency. At this point, stir in the butter and cream, and gently heat together to allow the flavours to meld beautifully.
- 5When serving, sprinkle with fresh coriander and drizzle with a little cream.
