Maidment says: “It is thanks to brilliant Indian restaurant Dishoom that many Brits fell in love with black dal. Also known as dal makhani, It is traditionally made with urid black lentils, which require overnight soaking and plenty of boiling time. This is a speedy version using canned lentils and it is as characteristically indulgent and heart-warming as the original.”

Serves 3-4

Ingredients

1 onion
40g unsalted butter
2 garlic cloves, finely grated
1½ tsp finely grated fresh root ginger
1½ tsp garam masala
1 tsp mild chilli powder
60g tomato purée
1 tsp honey
400g can beluga lentils, drained and rinsed
½ 400g can red kidney beans, drained and rinsed
½ tsp salt
3 tbsp single cream, plus a splash more to serve
a squeeze of lemon juice (optional)
black pepper
coriander leaves
sliced chilli
rice or bread

Method

Grate the onion on the coarse side of a box grater, stopping when you get to the root. Heat the butter in a large saucepan over a medium-high heat and fry the grated onion with a pinch of salt for 5 minutes. Add the garlic and ginger and fry for 2 minutes more.

Stir in the spices, cooking for a minute, then add the tomato purée. Cook, stirring constantly, for a couple of minutes until it darkens a little but making sure it doesn’t catch on the bottom of the pan.

Add 200ml water, the honey, lentils, kidney beans, salt and a good grind of black pepper. Simmer for 10 minutes, then stir in the cream. Season with more salt and a perhaps a squeeze of lemon juice if needed. Serve with a splash more cream, some coriander leaves and sliced fresh chilli if liked. Steamed rice and naan or chapatis are great too.

Cook’s tip

Grating an onion on a box grater is a great way to get a pulpy texture (a bit like you would achieve in a food processor). I also like to prepare onions in this way to add to minced meat for meatballs and koftes.

Pulse swap

Use puy or brown lentils instead of beluga.

Pulse: 3 modern recipes that celebrate the power of the pantry staple