Black Lentil Dal
Creamy, spiced black lentil dal - perfect as a side dish with other curries or as a main in its own right.
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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.
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