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LENTILS WITH CREAM AND BUTTER

 

Complete Indian Cooking
by Meena Pathak
This is a very typical Punjabi dish containing a lot of cream and butter. Don't let the calories put you off - this wonderfully warming dish is very nutritious and high in protein. If you do want a healthier version use oil instead of butter. I could eat this with just about anything, but it is simply delicious with just rice and parathas.
Serves 4


Lentils With Cream And Butter

(DaI makhni)

• 3 cloves garlic
• 1 teaspoon green cardamom pods
• 1 teaspoon cloves
• 1 cinnamon stick
• 2 teaspoons cumin seeds
• 150 g (5 oz) black lentils (urad dal)
• 50 g (2 oz) red kidney beans
• 250 ml (8 fl oz) single cream
• 200 g (7 oz) butter or 3 tablespoons vegetable oil
• 1/2 teaspoon red chilli powder
• salt, to taste
• chopped fresh coriander, to garnish


Directions
Using a pestle and mortar, roughly crush together the garlic, cardamom pods, cloves, cinnamon and cumin seeds. Tie up this mixture in a 7.5 cm (3 in) square piece of muslin cloth "bouquet garni' and place in a large pan with the black lentils and red kidney beans. Add enough water to cover the pulses and bring to the boil. Reduce the heat and simmer gently for about 1 hour, adding more water if necessary.

When the pulses are cooked and the mixture has thickened, remove the "bouquet garni' and discard. Add the cream, butter or oil, chilli powder and salt. Sprinkle with a little chopped fresh coriander to serve.
 

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