Arun's baked bean 'tadha' dahl: Today

Ingredients

Serves: 4

• 1 red onion, peeled, diced
• 30g butter
• 15g ginger, grated fine
• 1 green chilli, sliced thin (optional)
• 3 tsp curry powder

Suggested blend:

• 2 tsp black pepper groun
• 1 tsp ground cumin
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ½ tsp turmeric powder
• 2 x 400g tinned beans (one can of beans, lightly mashed, the other left whole)
• 1 x 50g sachet coconut cream
• Water
• Juice of 1 lime

Tadka

• 3 tblsp light olive oil
• 2 tsp mustard seeds
• 1 tsp cumin seeds
• Small handful curry leaves (optional)

Assembly

• 4 tblsp yoghurt
• 2 tsps lemon juice mixed together
• Coriander leaves, sliced

Method

1. Gently fry the diced onion in the butter, when softened, add the ginger, chilli and spice blend give a good stir then add the cans of beans, the coconut cream and a splash, approx. 100ml of water
2. Give a good stir, bring up to a gentle bubble and cook for about 5 mins to 10 mins to combine all the flavours. I like a double cream consistency, but add enough water to let the dahl down to your preferred texture.
3. Remove from the heat, squeeze in the lime juice, mix well and check the seasoning. Set aside.

Assembly

1. Take a small sauce or fry pan, add the 3 tblsp of light olive oil and heat until very hot. Carefully add the mustard seeds, then the cumin seeds, then the curry leaves and let them all sizzle in the hot oil for about 1 to 2 mins, swirling the pan gently then immediately tip this mixture into the bean dahl dish.
2. Sprinkle with coriander leaves a drizzle of the yoghurt and serve immediately with rice and naan. Enjoy!