Dishes

Red kidney beans boiled soft, then finished in an onion and tomato masala cooked until the oil separates.

200 g dried beans to 200 g onions to 300 g tomatoes, boiled in 750 ml water.

Toor dal boiled to a loose puree, then finished with ghee, cumin and garlic poured over at the end.

200 g dal to 750 ml water for the boil, 3 tbsp ghee for the tadka.

A smooth tomato and cashew gravy, sweetened by butter rather than sugar, with paneer added at the very end.

500 g tomatoes to 60 g cashews to 250 g paneer, plus 40 g butter.

Chickpeas in a dark, sour, tea-coloured masala, where the acid at the end matters as much as the spice.

200 g dried chickpeas to 200 g onions to 250 g tomatoes.