Makhani dhal

• black lentils↗225g g
• onions↗2

  finely chopped

• green chillies↗2

  deseeded and sliced

• butter↗50g g

  plus a small chunk

• grated fresh root ginger1 tbsp tbsp
• garlic cloves↗3

  thinly sliced

• ground turmeric↗1 tsp tsp
• hot chilli powder↗½ tsp tsp

  (optional)

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• bay leaves↗2
• red kidney beans↗2 x 400g cans cans

  rinsed

• double cream↗142ml pot ml
• garam masala↗½ tsp tsp
• chopped corianderhandful

Step-by-step instructions

1. 1

   Boil the lentils in 800ml water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the 50g butter for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.

2. 2

   Pour in 800ml boiling water followed by the cooked lentils and any liquid. Add the bay leaves and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.

3. 3

   To serve, return to the heat if necessary and stir in the cream. Season well. Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.