150g whole black urad daal (soaked for 24hrs in cold salted water)
2 cloves garlic, chopped fine
1x thumb size chunk of ginger, grated
35g tomato purée
½ tsp chilli powder
1/2tsp garam masala
45g unsalted butter
45ml double cream
2x Chicken breasts (skinless) or Cauliflower makes a great vegetarian alternative.
2tbsp Chilli Jam (or hot sauce) – we make ours with tomatoes and chillies from the rooftop garden – it’s very, very good, but you can only get it here…
Tip the daal into a large saucepan and pour in at least 2 litres of cold water. To serve, spoon daal over rice and top with chicken – garnish with spring onion or any green and tasty bits you have
2. Bring to a boil and cook for 2-3 hours, skimming off any scum. Top up with water if needed
3. Once the daal grains are soft, turn off the heat and let the pan sit for 15 minutes.
4. In a small bowl, mix garlic, ginger paste, tomato purée, chilli powder, garam masala into a paste.
5. Drain daal, and put back in pan with fresh water until its covered by a 2 or 3cm
6. Once boiling, stir in the paste and butter
7. Cook on a medium to high heat for 30 minutes, stirring regularly
8. Turn the heat down low and simmer for 1-1½ hours, stirring as much as you can, adding more boiling water if the water level starts to reach the grains.
9. Once this is cooked, add double cream and cook for another 15 minutes
10. Preheat oven to 180c
11. Chop chicken / alternative up and mix through the chilli jam, season with salt
12. Roast for 25 minutes
