Oils/Fats
• Ghee (solid), 3 tbsp + more to serve

Vegetables/Fruits
• Garlic, 6 cloves
• Ginger, 1 1/2 inch
• Onions, 2 large
• Tomato Passata, 40 grams

Herbs/Spices
• Red Chilli Powder, 1/2 tsp
• Garam masala, 1/4 tsp
• Salt, To taste

Dairy
• Double Cream 45 ml + more to serve

Pulses
• Urad Dal (Whole Black Lentil), 150 grams
• Red Kidney Bean, 1 tin, drained

Others
• Water 800ml

Preparation
• Rinse lentils in cold water until the water runs clean (3/ 4 times) and soak in cold water for 4 - 24hours. Water should be 3-4 inches above the lentils
• Drain a tin of Red Kidney Beans and set aside
• Prepare vegetables - Peel and grate Garlic, Ginger and Onions

Cooking
• Place a pressure cooker over medium heat, add Ghee, grated Garlic and Ginger and cook for 1 minute
• Add grated Onion and cook for 6-8 minutes until slightly brown
• Add Tomato Passata and cook for 2-3 minutes
• Add Red Chilli Powder and cook for 30 seconds
• Drain the lentils and add to pressure cooker. Add Red Kidney Beans and 800ml of water. Add Salt (1 tsp but adjust to taste)
• Close pressure cooker and cook for 35-40 minutes. Once cooked, turn off and let the pressure release naturally (around 5-10 minutes)
• Open pressure cooker and check lentils, they should break when pressed with a creamy centre
• Add Garam Masala and adjust Salt as required
• Add Double Cream and mix, cook for a further 7-10 minutes

Assembly
• Transfer to bowls and top with Ghee and Double Cream
• Serve with Roti