2tsp ground coriander-cumin powder (see cook’s note)
1⁄2tsp Kashmiri chilli powder
1tsp salt
handful coriander, chopped, to garnish (optional)
chapati or rice, to serve
Method
Up to 1 day before, rinse the beans, put them in a deep pan and cover with 700ml hot water, then leave to soak for 6-8 hours or preferably overnight.
Discard the soaking water and rinse the beans, then add 2 litres fresh water and bring the beans to the boil. Remove as much froth as possible from the surface, partially cover with a lid and cook over a high heat for 1 hour or until the beans are very tender. Slowly add 475ml water, or more if needed, to achieve a mushy consistency. Discard the excess water from the beans and set them aside.
Heat the oil in a separate pan over a medium-low heat and add the cumin seeds. Once they start to crackle, add the garlic, cook for 1 minute, then add the onion and ginger and cook for 5-6 minutes until the onion has softened.
Add the tomatoes, turmeric, coriander-cumin powder and Kashmiri chilli powder, then season with the salt. Mix well, cook for around 3-4 minutes until aromatic, then add the beans and 700ml fresh water. Mash a portion of the mixture with the back of a spoon, then simmer for 8-10 minutes until a creamy consistency is achieved.
Garnish with the chopped coriander, if using, and serve warm with the chapati or rice.
COOK’S NOTE To make coriander-cumin powder, dry-roast coriander and cumin seeds (using a ratio of 3:1) for around 3 minutes, then blend to a smooth powder.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE SPICE COLLECTOR’S COOKBOOK BY VINA THAKKAR PATEL, PHOTOGRAPHY BY JONATHAN LOVEKIN (NOURISH BOOKS, £25).
