A hearty dark, rich dal spiked with a little cream is an essential part of a curry feast.
Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain.
Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute.
Add the tomato purée and remaining spices and cook for a further 2-3 minutes.
Add the cooked, drained lentils and cook for 30 minutes.
Stir in the butter and cream and serve.
