When cooked slowly, black lentils get a lovely creamy texture, made even more sumptuous with the addition of butter and cream. This is a great dish to cook on a Sunday and you can have leftovers as a side with a piece of grilled fish or roasted vegetables.
Crispy curry leaves are addictive, so don’t leave them out! They are often available at major supermarkets and keep in the freezer really well.
- 350 g - black lentils
- 1 tsp - chilli powder
- 1 - onion
- 3 - garlic cloves, minced
- 1 - thumb sized piece of ginger, minced
- 3 - tomatoes, diced
- 30 g - butter
- 2 tbsp - cream
- - handful of fresh curry leaves
1. Cover the lentils in water by a couple of inches, and add a teaspoon of chilli powder.
2. Bring to the boil, then leave at a low simmer for 1 1/2-2 hours until soft, adding a little more water if needed.
3. When the lentils are close to being cooked, in a separate frying pan, melt the butter then fry the onion, garlic, and ginger until softened.
4. Add the tomatoes and cook for a few minutes, before tipping the mixture into the lentils.
5. Simmer the lentils for a further 15 minutes. Stir in the cream, and turn off the heat.
6. In the pan you fried the onions, reheat with a little butter or oil and when hot, throw in the curry leaves with a little salt.
7. Fry for a few minutes over medium high heat until they turn crispy.
8. Drain on paper towel.
9. To serve, put the lentils in a bowl and top with the crispy curry leaves.