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Method

1. Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside.

2. Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute.

3. Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat.

4. To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread.