SERVES 4-6
A classic dish from the state of Punjab, where whole urad dhal (black grams) are, cooked with kidney beans. Channa dhal or yellow spilt peas more visually appealing than urad dhal, as well as being easily accessible.
170g (6 oz) channa dhal (yellow split peas)
1 tablespoon grated fresh root ginger
2 green chillies, seeded and chopped
425 g (l5 oz) can red kidney beans, drained and well rinsed
1 teaspoon salt or to taste
120m1 (4 fl oz) single cream substitute
2 tablespoons sunflower or vegetable oil
1 small onion, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon Garam Masala
125g (4-1/2 oz) ripe tomatoes, chopped
2 tablespoons chopped fresh coriander leaves
Wash the dhal or split peas thoroughly and put them in a heavy saucepan with half the ginger and half the chillies. Pour in 750 ml (1-1/4 pints) water. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 30 minutes or until tender. Mash some of the cooked dhal with a wooden spoon, pressing it against the side of the pan and mixing well to achieve a thick texture.
Add the kidney beans, salt and cream substitute. Simmer for 10 minutes. Meanwhile, in a small saucepan, heat the oil over medium heat and fry the onion and remaining ginger and chillies for 6-7 minutes or until the onion is lightly browned.
Stir in the turmeric and garam masala and cook for 1 minute, then add the tomatoes and coriander. Cook for a further 1 minute. Reserve 1 tablespoon of this mixture and stir the remainder into the peas and beans. Garnish with the reserved onion and tomato mixture and serve with any bread or rice.
Each serving contains Kcals: 364 fat: 13 g saturated fat: 5 g