Dal makhani

Method

Soak the black lentils and kidney beans separately for 4 hours, then boil them together in 1 litre of water for 45 minutes until tender. In a separate pan, heat the oil and butter together, then fry the sliced onions until golden, add minced garlic and ginger, and cook for 2 minutes. Stir in the tomato purée, tinned tomatoes, and all the dry spices, then simmer for 10 minutes until the sauce is thick and well blended. Add the cooked lentils and beans to the sauce along with 200ml of their cooking liquid, stir in the cream, and simmer gently for 15-20 minutes, stirring occasionally. Taste and adjust the seasoning with salt, then garnish with fresh coriander leaves and serve hot with basmati rice or naan bread.