This Punjabi staple with it’s mild creamy tomato sauce is amazing the first night and even better the next day as leftovers.
Makes enough for four main serves.
Soak the kidney beans overnight.
Boil the kidney beans and black lentils until soft.
While the beans and lentils are cooking make the sauce. Grate the ginger and garlic, then saute in a large pot for a minute. Add the spices, bay leaves and chilli. Stir until fragrant. Add the chopped tomatoes and margarine, turn down low and simmer.
Reserve 1/2 a cup of the water from the black lentils, then drain both the lentils and beans and add to the sauce with the reserved water and coconut cream.
Season the dal with salt and simmer for 10 minutes until the dal is thick. Serve with rice.