Vigna Mungo or Black Gram

The vigna mungo, urud dal or black gram originates in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. The Guntur District ranks first in Andhra Pradesh for the production of black gram.

What you need:

• 300g black gram
• 20g vegetable oil
• 1 tsp galangal, grated
• 1 tsp garlic paste
• 80g tomato purée
• 1 pinch salt
• 1 pinch pepper
• 1 pinch red chilli powder
• 1 pinch garam masala
• 5 pieces of cardamom, crushed
• 20g butter
• 2 tsp single cream

How to prepare it:

1. Wash the beans thoroughly then place them in a pan with plenty of water. 
2. Soak the beans for about six hours.
3. Place over a high heat and bring to the boil. Reduce the heat and simmer for 45 minutes or until tender. Drain.
4. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute.
5. Add the tomato purée and remaining spices and cook for a further 2-3 minutes.
6. Add the cooked, drained beans and cook for another 30 minutes or until tender.
7. Stir in the butter and cream and serve.