Beans and lentils are a common feature of Indian meals. This recipe is creamy and fragrant and fabulous served with rice, garnished with extra chopped coriander.

Ingredients

• 1 cup black lentils
• 2 tsp minced fresh garlic
• 4 cardamom pods
• 1 tsp whole cloves
• ½ cinnamon stick or ¼ tsp ground cinnamon
• 2 tsp toasted cumin seeds
• 1 bay leaf
• 425 gram can red kidney beans, drained
• 300 ml cream
• 50 grams butter
• 1 mild red chilli, deseeded and chopped
• 2 tblsp chopped, fresh coriander

Method

1. Put the lentils, garlic, cardamom pods, whole cloves, cinnamon stick, cumin seeds and bay leaf into a saucepan. Cover well with water.
2. Bring to the boil, reduce the heat and simmer uncovered for about 40-50 minutes or until the lentils are tender. Ensure that the water constantly covers the lentils, so add additional water as required.
3. Once the lentils are soft, stir in the drained red kidney beans, cream, butter, chilli and coriander. Season with salt before serving.

Cooks Tips

Black lentils are available from wholefood or Indian food shops. If you would like a tomato note to your dish, stir in 3-4 tblsp of tomato paste during step 3.