Instructions:

1. Heat the butter in a pressure cooker, add the cumin seeds, garlic, ginger, chillies, tomato puree and passata. Cook for 3-4 minutes. Add the hot water and bring to the boil. Stir in the soaked urad and baking powder (this helps them cook quickly and evenly).

2. Put the lid on the pressure cooker and cook on a medium heat for 35 minutes or until the lentils are soft.

3. Stir in the ground coriander seeds, fenugreek seeds, cinnamon, sugar, salt and double cream and stir.

4. Blend very briefly with a stick blender, leaving the majority of the urad whole. This is just to make it thick and creamy. Add the kidney beans. Pour in to a slow cooker and cook on high for 6-8 hours, stirring often. At the very end, add the garam masala and a dollop of butter.

5. Serve with fried onions, fried spinach, fried green chillies and a splash of cream (optional).