1 Cup of Black Lentils
1 Small can of Red Kidney Beans
1 Teaspoon Salt
3 1/2 Cups of water (you may have to add more water if the mixture becomes too thick)
For the MASALA
4 Tablespoon Butter
1 Medium size white onion finely grated – I use a Mini-food processor
2 Teaspoon Ginger Garlic Paste (I use 2 garlic cloves and 2cm fresh ginger and put in a mini-food processor with 1 tablespoon of water.)
1/2 Cup of Tomato Puree
1/2 Teaspoon Kashmiri Red Chili powder (You can also use mild Paprika)
1/2 Teaspoon Garam Masala
1 1/2 Cup Water
1 Teaspoon Sugar
1/4 Cup of double cream… yes double cream !
Put the black lentils in a large bowl and cover with water. Leave overnight.
The following morning cook the lentils in water for 1.5 – 2 hours. It takes that long, but trust me the result is spectacular.
You can also use a pressure cooker – I would cook them for 30-45 minutes to ensure they are properly cooked.
In a separate pan, melt 3 tablespoons of butter and saute the onions until they start to caramelize. Add the Ginger-Garlic paste, tomato puree, red chili powder, garam masala and sugar. Mix well and cook the mixture at low heat, for 40 minutes.
Pour the mixture in the lentils and mix well. Cook for a further 5 minutes. Add another tablespoon of butter… yes, I know… and the cream… yes, I know…