Step 1

Soak the beluga lentils overnight and pick through and remove any little rocks.

Step 2

The next day, give them a good rinse and add 3 cups / 750ml of fresh water to the pot, and cook for around 25-30 minutes with the lid half on. (If using urad dal, cook for an additional 10-15 minutes.) Once cooked, drain them and set them aside.

Step 3

In a deep bottomed saucepan on medium heat, add the oil, cinnamon stick, bay leaf, and cumin seeds. Cook while stirring for a couple of minutes.

Step 4

Add in the ground spices—turmeric, coriander, garam masala and cook for a further couple of minutes while stirring.

Step 5

Add in the onion and stir together, followed by the ginger and garlic. Cook further until the spices release a deep aroma, without burning.

Step 6

Add in the tomato puree and cayenne pepper and let it simmer for around 5 minutes.

Step 7

Add in the cooked lentils and beans with 1½ cups / 375ml of boiling water. Cook for around 30 minutes with the saucepan lid on. If it seems a little too loose or watery, remove the lid halfway through the cooking time.

Step 8

Once cooked, stir in the coconut cream/milk and fenugreek leaves (if using), cooking for a further 5 minutes. Season to taste.

Step 9

Remove the cinnamon stick and bay leaf.

Step 10

Serve with a sprinkle of coriander/cilantro, chillies, and a side of rice. Naan is also a perfect addition.