Creamy Dahl Makhani

Dahl Makhani

Equipment:
Saucepan (with lid)
Potato Masher
Wooden Spoon
Knife


For the Dahl

175g Split black urid dhal (or other dhals - split lentils/peas)
Water to soak + 1.25L water to cook
5 Tbsp Red Kidney Beans (1 small tin)
ginger to taste (5cm is good)
5 garlic cloves, crushed
4 Tbsp tomato puree/ paste (or 2 tomatoes)
1 tsp chilli powder
60g margerine / oil
125ml of cream replacement (creamed corn, mashed banana, soy cream)
salt to taste

For the Cooking

Soak lentils in a saucepan overnight. Make sure they are fully covered with water, as they expand by at least 100%.
Drain, then add water for cooking. Bring to the boil, then reduce heat to a simmer until lentils are cooked. (They become nice and soft! Squash a few between two fingers, it should just disintergrate)
Lightly mash, then add the kidney beans, ginger, garlic, tomato, chilli powder, margerine & salt. Cook for a further 30 minutes.
Add cream subsitute, warm through.

Serve with rice and indian bread (naan, roti, etc).