Patak's Slow Cooked Black Lentils (dal Makhni)

This black lentil dish is generally made on special occasions such as Diwali - as it does take a little longer to prepare than other lentil dishes but it is worth waiting for, as it is simply spectacu

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   1. Drain the lentils and add to a pan with approximately 1 litre of boiling water. As the lentils cook remove the white foam that rises to the surface. Add the ginger and green chilli and leave on a medium heat for about one hour, allowing the lentils to cook through. Stir occasionally and top up with water as necessary.
   
   2. In a separate pan heat the oil and add the cumin seeds. Fry for 1 minute before adding the garlic and cook for 1 minute. Stir in the Patak's Rogan Josh Paste and cook for 2 minutes before adding the tomato purée with a little water. Leave to cook for 10 minutes and allow to thicken.
   
   3. Meanwhile keep stirring the black lentils and mashing them with the back of the spoon. Once the lentils are cooked through and almost mashed completely, add the tomato mixture, butter and cream. Heat for 30 minutes then add the black pepper. Check the seasoning and adjust if necessary. Add the lemon juice and sprinkle in the chopped fresh coriander