6 green finger chillies, trimmed and halved
25g/1oz fresh coriander, chopped
4 garlic cloves, peeled
25g/1oz fresh root ginger, peeled and grated
25g/1oz fresh root ginger, peeled and cut into matchsticks, to garnish
2 brown onions, roughly chopped
2 large vine tomatoes, roughly chopped
500g/1lb 2oz black urid lentils
¼ tsp asafoetida
½–1 tsp hot chilli powder, to taste
salt
1 tbsp tomato purée
1 tsp ground turmeric
250g/9oz lightly salted butter, diced
150ml/¼ pint double cream