main course


    • 2 tbsp olive oil
    • 1 red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 1/2in ginger, thinly sliced into matchsticks
    • 3 cardamom pods
    • 2 tbsp tomato purée
    • 1 tsp mild chilli powder
    • 1 tsp garam masala
    • 1/2 tsp ground cinnamon
    • 500ml (3/4 pint) vegetable stock
    • 1 x 400g tin kidney beans, drained and rinsed
    • 1 x 390g tin green lentils, drained and rinsed
    • 2 tbsp butter
    • 50ml (2fl oz) double cream, plus 2 tbsp to garnish
    • Small handful coriander leaves, to garnish

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Heat the oil in a saucepan over a high heat. Add the onion and stir fry for 2-3 minutes, until translucent. Add the garlic and one inch of the ginger and continue to stir-fry for another 1-2 minutes, until just turning golden. Add the cardamom pods and stir-fry for 10 seconds, or until fragrant. Reduce the heat to low and add the tomato purée, chilli powder, garam masala, ground cinnamon and a good pinch of salt. Mix well and cook for a few seconds to allow the flavor of the spices to develop. Pour in the stock, kidney beans and lentils. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for 20 minutes.Remove the cardamom pods. Using an electric hand whisk, blend the dal until smooth. Add the butter and cream, then mix well and season to taste. Divide between four serving bowls. Using a teaspoon, swirl the remaining cream over each one. Top with a little coriander and some of the remaining ginger. Serve immediately.


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