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PrintVELVETY BLACK LENTIL CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Take a large saucepan, tip the gram and measured water. Bring to a boil, then reduce the heat, cover and simmer to low flame for about an hour or until soft.
- Blend the ginger, garlic and tomatoes until smooth.
- Pour this mixture into the soft lentils along with some salt, cover and cook for a further hour. Stir occasionally and add extra hot water, if necessary.
- When the lentils very soft and a little creamy. Lightly mash with spoon.
- Add the cream, butter, spices, crushed fenugreek leaves and a little more salt, to taste, along with the red kidney beans.
- Cook for another 10 - 12 minutes, until creamy. Adjust the seasoning and sprinkle with the ginger julienne.
INGREDIENTS
- 75 grams whole black gram, washed, soaked and drained
- 150 grams tomatoes
- 90 ml double cream
- 3 tablespoon butter
- 25 grams fresh root ginger, peeled weight, plus a little in julienne to serve
- 6 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves, crushed
- 100 grams cooked red kidney beans
- Chilli powder to taste
- Salt, to taste
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