- Heat the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until a little golden. Add the garlic, ginger and cardamom and stir-fry for 30 seconds until fragrant.
- Reduce the heat to low and add the chilli powder, garam masala, ground cinnamon and a good pinch of salt. Mix well and cook for a few seconds to allow the spices to develop. Add the tomato puree, stock, kidney beans and lentils. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for 20 minutes.
- Add the butter and cream to the daal. Using a stick blender, blend until as smooth you like. Check the seasoning, adding salt to taste. If you want it thicker, bubble away gently over a medium heat for a few minutes until it’s perfect.
- To serve, spoon the daal into bowls and swirl over a little extra cream. Top with ginger, coriander and red chilli. Grab a spoon and dive on in.
2 tbsp. ground nut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 ginger, grated, plus extra for serving
3 cardamom pods, lightly crushed
1 tsp. mild chilli powder
1 tsp. garam masala
½ tsp. ground cinnamon
2 tbsp. tomato puree
300ml vegetable stock
1 x 400g tin kidney beans, washed and drained
1 x 400g tin beluga lentils, washed and drained
100ml double cream, plus extra for garnish
A small handful of coriander leaves
1 red chilli, finely sliced