Prep time: 15 mins
Cooking time: 2 hours 45 mins
500g whole urad dal (black lentils), soaked for 12 hours in room-temperature water
4 litres water
100g ginger-garlic paste
200ml tomato paste
salt, to taste
50g chilli powder
fresh basil and grated carrot, both fried, to garnish
1. In a heavy-bottomed pot boil 2 litres of water and cook
dal until tender, about an hour and a half over low heat. Drain, then wash dal thoroughly to remove husks.
2. Boil remaining 2 litres of water in another pot, add dal and cook for 45 minutes.
3. In a pan heat butter and sauté ginger-garlic paste for
2 minutes. Add tomato paste and season with salt and chilli powder then add dal. Let it simmer for 30 minutes or until water is reduced and mixture acquires a thick consistency.
4. Mix in cream and serve garnished with fried basil leaves and carrot.