Dal Makhani (Black Lentils)

• 250 g Black gram lentils, whole
• 120 g Red kidney beans, dried
• 6 cloves Garlic
• 25 g Ginger root
• 60 g Unsalted butter
• 2 tsp Ground cumin
• 1 ½ tsp Ground Kashmiri chili
• 400 g Canned chopped tomatoes
• 2 tsp Fine sea salt
• 2 tsp Garam masala
• 120 ml Double cream
• 1.5 liters Water

1. Rinse the black gram lentils and red kidney beans in a colander until the water runs clearer. Put them in a large pot with the water and bring to the boil, skimming off any foam. Reduce to a gentle simmer, partially cover, and cook for 75 minutes, stirring now and then, until the beans are tender.
2. Meanwhile, peel the garlic and ginger, then finely grate the ginger and crush the garlic to a paste. Keep them ready by the hob so you can add them quickly.
3. Stir the butter into the pot over a medium heat until melted. Add the garlic, ginger, ground cumin and ground Kashmiri chili, and cook for 2 to 3 minutes, stirring, until fragrant but not browned.
4. Add the canned chopped tomatoes and fine sea salt, then simmer gently for 45 minutes, stirring regularly so the lentils do not catch. If it gets too thick, add a splash of water; you want a slow, steady bubble. Lightly mash a ladleful of lentils against the side of the pot to help it turn creamy.
5. Stir in the garam masala and simmer for 10 minutes so the spices round out. Reduce the heat to low, then pour in the double cream and cook for 3 to 5 minutes until silky and warmed through; do not let it boil. Taste and adjust with a little more fine sea salt if needed.
6. Rest the dal off the heat for 5 minutes to thicken slightly, then stir once more before serving. If you prefer it looser, add a splash of water and warm gently.

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