Dal makhani-style lentil and kidney bean curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Chop the onion finely, crush the garlic and peel and grate the ginger. Rinse the green lentils in a sieve, and drain and rinse the kidney beans (tinned only).
2. Put the onion, garlic, ginger, lentils, kidney beans, chopped tomatoes, tomato purée, garam masala, cumin and chilli flakes in the slow cooker. Crumble in the stock cube and add 350 ml of water. Stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are completely soft.
4. For a deeper flavour, you can soften the onion in a little oil in a pan first. This is optional.
5. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
6. For the last 20 to 30 minutes, stir in the oat cream and mash a few of the beans against the side with the back of a spoon to thicken the sauce. Season with salt and pepper.
7. Spoon the dal over the rice.

Tip Dal thickens as it stands, so keep a little boiled water to loosen it. A teaspoon of vinegar or lemon juice brightens it at the end.

Photo made with AI.

From Nosha · nosha.app