Creamy, fragrant and oh-so-delicious, this black lentil dal is one you will want to make again and again.
Black lentils take a little bit of work and are not as quick to cook as red lentils, but the effort is definitely worth it!
This dal is superb for freezing too, so you can make a big batch and put some in the freezer for another day. Just defrost thoroughly and reheat until boiling on the hob.
I’ve made this vegetarian curry mild, because I like to serve it alongside spicier curries. If you would like to add some chilli heat, a teaspoon of chilli powder with the rest of the spices will do the job.
The Ingredients
- Black lentils – make this with dried black lentils for the best taste and texture. It takes a little while, but trust me – it’s worth it.
- Butter – you could switch for ghee.
- Cinnamon stick, garam masala, ground coriander, cumin seeds – these are your ‘dry’ spices. As mentioned above, you can add some chilli powder for heat if you like.
- Onion, garlic, ginger – the key base ingredients.
- Tomato paste, cream – these make that sumptuous creamy sauce. Delicious! Use double cream for the best results.
Black Lentil Dal
Creamy, spiced black lentil dal – perfect as a side dish with other curries or as a main in its own right.
Ingredients
- 300 grams black lentils
- 30 grams butter
- 1 cinnamon stick
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 onion
- 4 cloves garlic
- 2 inch piece of ginger
- 1 teaspoon salt
- 3 tablespoons tomato puree
- 2 tablespoons double cream
Instructions
- Start by soaking your lentils. Put in a pan or bowl, cover with water and leave for 12-24 hours. Drain.
- Transfer the lentils to a saucepan and cover with 1.5 litres fresh water. Put on a medium heat, bring to the boil then simmer for 1.5 hours, until soft.
- In a large pan, melt the butter over a medium heat. Add the cinnamon stick, garam masala, ground coriander and cumin seeds. Sizzle for 2 minutes, then add the tomato puree. Stir in and cook for another 3 minutes, stirring frequently.
- Pour in the cream and add the salt. Tip in the lentils and 500ml more water. Stir, then cover with a lid and simmer for 30 minutes, until mushy.
- Serve drizzled with a little more cream, if you like.
Video
If you like this, you’ll also love these:
- Courgette and Coconut Dal
- Bottom-of-the-Freezer Vegetable Dahl
- Peanut Butter Curry
- Lamb and Spinach Curry
- Slow Cooked Beef Curry
- Chicken Balti
- The Creamiest Butter Halloumi Curry
- Spinach and Chickpea Curry with Fried Egg
