One of our favourite Indian curries. It is tomato-based so not as rich as a creamy curry but still has a lovely flavour due to the particular choice of spices. Make it as mild or hot as you like by varying the amount of chilli.
Ingredients:
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200g urad dal (black lentils)
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30g red kidney beans
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5g salt (this can be reduced to suit your taste)
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10g cumin seeds
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10g coriander powder
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10g garam masala
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2.5g red chilli powder
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5g red paprika powder
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2g black pepper powder
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30g fresh ginger, chopped
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20g garlic, chopped
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1 large onion, chopped
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2 large tomatoes, chopped (with skin)
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2 green chillies
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1 bunch of fresh coriander leaves, chopped
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2 tablespoons oil
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2 tablespoons butter (optional)
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100ml cream (optional)
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2 tablespoons tomato paste (optional)
Method:
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Wash the urad dal and kidney beans in cold water. Soak in a saucepan in enough water for 6 hours (overnight), drain then cover dal with fresh water.
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Add salt, chopped garlic and green chillies to dal, cover with a lid and simmer for 1 hour or until cooked.
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Uncover, and begin final phase of cooking by mashing the dal against the sides with a wooden spoon.
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Add half of the butter in the dal (if desired), then cook for 30 minutes.
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Heat oil in a saucepan or wok, add cumin seeds, chopped onion and ginger, fry gently until it turns brown. Add chopped tomatoes and fry for 5 minutes. Add tomato paste (optional), red paprika, red chilli powder, black pepper and coriander powder. Add this mixture to dal and stir well.
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Add garam masala and fresh coriander leaves. Move to a serving dish, if desired garnish with the remaining butter and fresh cream and serve with rice and Indian breads.
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