TRADITIONAL PUNJABI BLACK LENTILS WITH TOMATO

INGREDIENTS

150g (soaked) whole black lentils
50g (soaked) kidney beans
100g (soaked) channa dhal
1 tbsp garlic-ginger paste
2 tbsp hung yoghurt (see p6), beaten
10 tbsp pulped tomato
1 small onion, finely chopped
1 tsp salt
1 tsp red chilli powder
1/2 tsp garam masala
500ml water
handful coriander leaves, finely chopped

METHOD

Clean the pulses well.

Add water, salt, chilli powder, onion, tomato pulp and garlic-ginger paste. Cook in pressure cooker for about 40 minutes or till the pulses are cooked. If you do not have a pressure cooker, simmer the mixture for 1 1/2 hours, adding water occasionally.

Mash the pulses and leave on low heat.

Add the beaten yogurt and cook for 3-4 minutes. Garnish with coriander leaves and garam masala.

If the dhal thickens too much, just add water and bring back to the boil.