Ingredients

• 1 cup of urad dal
• 1 tin of kidney beans
• 1 teaspoon of cumin seeds
• 1 bay leaf
• 5 cloves of garlic
• 1 teaspoon of ginger puree
• 1 chilli
• 1 onion
• 1 cup of passata
• 1 teaspoon of salt
• 0.5 teaspoons of garam masala
• 0.5 teaspoons of ground coriander
• 0.5 teaspoons of cayenne pepper (optional)
• 0.25 teaspoons of turmeric
• 1 tablespoon of kasoori methi (dried fenugreek leaves)
• 0.25 cups of vegan cream (optional, to taste)

Method

1. Remove the debris from the urad dal and leave to soak overnight, or for at least 6 hours
2. Drain the urad dal, and put fixin a pan with 4 cups of water, bring to the boil, and then reduce to a simmer
3. Cook for 30-40 minutes, strain the lentils, keeping the cooking water
4. Finely chop the chilli, and crush the garlic
5. Heat some coconut oil in a large saucepan on a medium heat
6. Add the cumin seeds and bayleaf, and cook until they crackle and turn a shade darker
7. Add the garlic, ginger, and chilli and cook for a minute
8. Add the onion and fry until soft
9. Add the passata, and 1.5 cups of the leftover dal water (top up with fresh water if needed)
10. Add the salt, garam masala, ground coriander, cayenne pepper, and turmeric
11. Crush the kasoori methi between your hands into the pan
12. Simmer for 3-5 minutes
13. Add the urad dal and the kidney beans
14. Cover and simmer for around 30 minutes, stirring occasionally
15. Stir in the vegan cream and cook for another 5 minutes
16. Serve in a bowl and enjoy with some chapati!