Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down.

Prep time: 5 minutes Cooking time: 1.5-2 hours
Ingredients
1 can black beans
1 large piece of ginger, peeled and cut in 2 pieces
3-4 dried red chillies
1 large tomato cut into large cubes
500ml Salt reduced chicken or vegetable stock
500ml water
Salt
1 tspoon cummin seeds
1/2 tspoon Turmeric
1/2 tspoon Chilli powder
1/2 tspoon cummin powder
Handful curry leaves
1 small onion sliced
1 tspoon ginger and garlic paste
50g butter and 1 tablespoon vegetable oil
Chopped coriander for garnish

Method
Bring water to boil in a medium-large saucepan
Strain beans in colander and rinse thoroughly
Add beans, ginger and dried chillies to water and add a cup of stock
Beans should be well covered with water and stock
Cook own a low rolling boil for 1 hour, adding water,or stock as required as you would for a soup
After an hour use a masher to break up beans and add 1/2 cup of water and add the tomato
Continue to cook for another half an hour to 45 minutes
Once the mixture has reduced and reached a thick soup-like consistency turn off heat.
In a seperate large frying pan, heat oil and butter over medium heat
Add cummin seeds and curry leaves and fry until fragrant
Add onion and cook slowly until golden and transparent
Remove large pieces of ginger from the bean mixture and then add to onion mixture, add salt to taste, bring to a boil to heat through
Garnish with chopped coriander and serve