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Ingredients
- 300 g Beluga lentils
- 40 ml Ghee
- 240 g black beans
- 1 pc onion
- 1 pc ginger
- 4 pcs fresh garlic
- 1 g Garam Masala
- 2 g ground coriander
- 2 g cumin (ground)
- 2 pcs dried bay leaves
- 5 g tomato paste
- 4 g fine table salt
- 2 g chilli powder
- 2 pcs tomatoes
- 2 g unsalted butter
- 150 ml whipping cream 32% fat
- 1 pc fresh coriander
Method
- 1If using dried lentils and beans, soak them overnight in water to speed up cooking.
- 2The next day, rinse well and place in a large pot.
- 3Add about 1.5 l of water, the whole ginger, the garlic clove, all spices, and salt.
- 4Cover and simmer over low heat for 1 to 1½ hours until the legumes are tender.
- 5Towards the end of the cooking time, start the sauce: finely chop the onion, slice the garlic, dice the ginger.
- 6Heat a large pot, melt the ghee in it, then add the onion and sauté until translucent.
- 7Add ginger and garlic and roast for a few minutes.
- 8Add spices and roast for about 1 minute, stirring constantly, until fragrant.
- 9Stir in tomato paste and roast for another 1 minute.
- 10Roughly dice the tomatoes and add them to the pot along with the tender-cooked legumes and a little salt.
- 11Add about 1 l of water, cover, and reduce heat to a minimum.
- 12Simmer for at least 2½ hours over low heat, stirring occasionally from the bottom of the pot and adding water if necessary.
- 13The legumes should almost completely break down and develop a thick, creamy consistency.
- 14Finally, stir in butter and whipping cream and let it steep again over low heat.
- 15Serve garnished with fresh coriander and a dash of whipping cream.
