Kali Dal

1 cup (250 grams) whole black urad dal

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2-inch piece of ginger, roughly chopped

1 green chili, roughly chopped

1/4 cup oil

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons salt

1/4 teaspoon cayenne

2 tablespoons garam masala

2/3 cup cream

Put the dal in a large, heavy-based saucepan, add 8 cups water and bring to the boil.  Reduce the heat and simmer for 1 hour, or until the dal feels soft when pressed between the thumb and index finger; most of the dal will split to reveal the creamy insides.  Drain the dal, reserving the cooking liquid.

Blend the onion, garlic, ginger, and chili together in a food processor to form a paste.  Heat the oil in a frying pan and fry the onion mixture over high heat, stirring constantly, until golden brown.  Add the cumin and coriander and fry for 2 minutes.  Add the dal and stir in the salt, chili powder, and garam masala.  Pour 1 1/4 cups of reserved dal liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.  Just before serving, stir in the cream and simmer for another 2 minutes to heat through.

Serves 6.

From A LittleTaste of India by Priya Wickramasinghe and Carol Selva Rajah