Dal Bishangarh

Ingredients

Urad dal, whole and unhulled         200g
Ghee                                               5 tbsp
Large onions                                   2, peeled and finely chopped
Ginger                                             20 g, peeled and grated
Garlic cloves                                   5 peeled and crushed
Green chilies                                  2
Garam masala                               1 tsp
Ground cumin                                1 tsp
Ground coriander                           1 tsp
Kashmiri red chili powder               ½ tsp
Tomato puree                                 75g
Double cream                                150ml
Dried fenugreek leaves                 2 tbsp

Procedure

• Soak the dal overnight, then rinse well and drain. Cover with three times as much cold water and bring to a boil. Simmer until the beans are soft enough to crush easily against the side of the pan, topping up the water if necessary.
• Meanwhile, melt four tablespoons of ghee in a large frying pan over a medium heat, then gently sweat the onions until soft and golden.
• Stir in the ginger, garlic and green chilies, cook for another minute or so, then stir in all the dried spices apart from the fenugreek leaves, and cook, stirring, for a few minutes more.
• Add ginger, garlic and chili.
• Turn down the heat and stir in first the tomato puree and then, gradually, the cream and fenugreek. Turn off the heat.
• When the dal is ready, drain it over a bowl, retaining the water, then roughly mash so some of the dal is squashed and some remains whole. Stir all the dal into the pan with the sauce, then, over a low heat, add just enough of the cooking water to bring it to your desired consistency.
• Finish with butter and cream