|350 g whole black urid||1 1\2 teasp turmeric|
|2 teasp Kashmiri chilli powder||1 1\2 teasp ground coriander|
|50 ml mustard oil||1 1\4 teasp asafoetida (optional)|
|3 bay leaves||2 teasp salt|
|6 cm piece cinnamon stick||To finish:|
|1 medium red onion, chopped||25 g butter or ghee|
|300 g tomatoes, roughly chopped||20 g ginger, finely shredded|
|1 1\2 teasp toasted ground cumin seeds||Handful of fresh coriander, roughly chopped|
Wash the beans in plenty of cold water, then cover with fresh water by 4cm and leave to soak overnight.
The next day, put the beans and their soaking water into a large pan with the chilli powder and 2 teaspoons of the mustard oil. Bring to a simmer, cover the pan with a lid and cook over a low heat for 1.5-2 hours, topping up with a little water when needed, until the lentils are completely tender. (If you have a pressure cooker, cook the beans at pressure for 25 minutes instead).
Meanwhile, heat the remaining mustard oil in a frying pan over a medium heat, add the bay leaves and cinnamon stick and fry for 1 minute until fragrant, then add the onion and fry for 10 minutes until golden. Stir in the tomatoes, spices and salt and simmer for 10 minutes until reduced slightly.
Add the tomato mixture to the cooked lentils and simmer for 15 minutes. Stir in the butter, finish with the shredded ginger and chopped coriander.
Serve with Indian breads or rice.