Prep time 10min
Cooking time 40min
Skill Easy
Serves 4
Ingredients
150g whole black urad dal (black gram lentils), soaked overnight (or use split urad dal for faster cooking)
1×400g can red kidney beans, drained and rinsed
250g fresh pumpkin, peeled and diced into small cubes
1 onion, finely chopped
2 tomatoes, chopped (or 200g tinned chopped tomatoes)
1 Tbsp fresh ginger, finely grated
4 garlic cloves, crushed
1-2 green chillies, slit (optional)
1 tsp ground coriander
½ tsp turmeric
1 tsp garam masala
1 tsp Kashmiri chilli powder (or paprika for milder flavour)
2 Tbsp butter (or ghee)
75ml-100ml cream (or coconut cream for dairy-free)
Salt, to taste
Fresh coriander, to garnish
Method
To make the dal: Drain the soaked urad dal and place in a pot and cover with water and a pinch of salt.
Simmer until soft (about 30-35min).
Add diced pumpkin to the pot for the last 15 minutes of cooking, so it softens but holds its shape.
Once tender, stir in the canned kidney beans to heat through.
Make the masala: In a pan, heat 1 Tbsp butter/ghee. Add the onions and cook until golden (5-10min)
Add the ginger, garlic, chillies and spices. Cook for 1-2min.
Add tomatoes and cook until thick and glossy (about 6-8min).
Stir the masala into the lentil-pumpkin-bean mix.
Simmer gently for 10 minutes, adding a little water if it gets too thick.
Stir in the remaining butter and cream. Adjust seasoning. Garnish with fresh coriander and serve with naan, roti, or steamed basmati rice.
