07 December 2012,02:14 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

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.


  • 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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