Black lentils from the Cinnamon Kitchen by Vivek Singh
I tend not to be so heavy handed with the water as I find the end result often needs reducingquite significantly
INGREDIENTS
250g black urad lentils, soaked in lukewarm water in a warm place overnight
3 litres water
1 tablespoon Ginger and garlic paste
1 1/2 teaspoon red chilli powder
1 1/2 teaspoons salt
4 tablespoons tomato puree
150g salted butter
2 teaspoons dried fenugreek leaves, crushed between your fingertips
1 teaspoon Garam masala
1 teaspoon sugar
2 tablespoons single cream
METHOD
Drain the lentils and put them in a pan with 1 litre of the water. Bring to the boil, then reduce the heat and simmer, skimming the surface, as necessary, for 20