Black dahl
Prep:
5 mins
Cook:
360 mins
Wholesome, hearty and spiced with Indian flavours the lentils soak up and impart generously.
400g black whole lentils
150g tomato puree
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp black pepper
1 tsp garam masala
2 dried red chillies
1 cinnamon stick
3 garlic cloves, crushed
4 thumb pieces of ginger, thinly sliced
2 tsp salt
2 fresh green chillies, deseeded and finely chopped
30g butter
100ml of fresh cream
Thoroughly wash the lentils in cold water until the water runs clear. Soak in a bowl of water overnight.
Wash the lentils once more then add them to the slow cooker and cook for 8 hours.
Mash them roughly with a potato masher for a few seconds to break them down slightly.
Using a pestle and mortar to grind the cumin seeds, coriander seeds, black pepper and dried red chillies into a fine powder.
Combine the garlic and ginger into paste along with a little water in a pestle and mortar.
Add to the lentils in the slow cooker along with the spice mixture, tomato puree, salt, butter and fresh green chillies. There should be a little water covering the dahl at this point.
Cook in the slow cooker for at 6 hours on a low heat.
Before serving stir in the cream and serve with freshly chopped coriander leaves.
Serves
8
Preparation Time
5 minutes
Cooking Time
360 minutes
Main ingredients
Dairy, Lentils, Spice
Recipe Type
Dinner, Easy, Healthy, Vegetarian, Slow cooking
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
This dahl freezes very well.
To reheat simply add the frozen dahl to a pan and heat over a low flame until hot and cooked through.
