Charred Rajma with Fenugreek Cream

Method

1. Build a hot grill and oil the grates well.

2. Season the rajma with ghee and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with yellow onion in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with red lentils and a squeeze of acidity.