Buy all ingredients right below the recipe
For the legume base:
- 300 g black lentils (Beluga lentils/Urad Dal lentils)
- 240 g black beans
- 2 cm ginger
- 1 garlic clove
- 1½ tsp Garam Masala
- 1 tbsp ground coriander
- 1 tbsp cumin
- 2 bay leaves
- Salt
For the sauce:
- 3 tbsp ghee
- 1 onion
- 4 garlic cloves
- 2 cm ginger
- 1½ tsp Garam Masala
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp tomato paste
- A pinch of chili
- 2 large tomatoes
- 2 tbsp butter
- Salt
- 150 ml cream
- Fresh cilantro for serving
Preparation
- 1If using dried lentils and beans, soak them overnight in water to speed up cooking.
- 2The next day, rinse well and place in a large pot.
- 3Add about 1.5 liters of water, the whole ginger, the garlic clove, all spices, and salt.
- 4Cover and simmer over low heat for 1 to 1½ hours until the legumes are tender.
- 5Towards the end of the cooking time, start the sauce: finely chop the onion, slice the garlic, dice the ginger.
- 6Heat a large pot, melt the ghee in it, then add the onion and sauté until translucent.
- 7Add ginger and garlic and sauté for a few minutes.
- 8Add spices and toast for about 1 minute, stirring constantly, until fragrant.
- 9Stir in tomato paste and toast for another 1 minute.
- 10Roughly dice the tomatoes and add them to the pot along with the tender-cooked legumes and a little salt.
- 11Add about 1 liter of water, cover, and reduce heat to a minimum.
- 12Simmer for at least 2½ hours over low heat, stirring occasionally from the bottom of the pot and adding more water if needed.
- 13The legumes should almost completely break down and develop a thick, creamy consistency.
- 14Finally, stir in butter and cream and let it infuse again over low heat.
- 15Serve garnished with fresh cilantro and a drizzle of cream.
