Black Dal

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Black Dal

By @Sophsplantkitchen

IMPORTANT - if you’re planning to make this, ideally you should make it at lunch or 2-3 hours before you eat it. This allows the flavours to really soak in and get to know each other 💚

INGREDIENTS

500g dry beluga lentils soaked overnight (change the water a couple of times in the morning before you cook with them, ideally it should run clear)
Plenty of olive oil or vegan butter
2 tbsp fresh ginger
4 large fresh chopped tomatoes
2 tbsp tomato paste
5 cloves minced garlic
1 brown onion, finely chopped
Spice mix: tbsp Garam masala, tbsp cumin, cinnamon stick, 2 tsp Kasuri Methi, 1 tsp mild chilli powder, 4 cloves, tbsp curry powder, 2 bay leaves (Indian variety of you have them), at least 1tsp salt, more to taste, black pepper
Water, around 200-300ml & more if you prefer a soupier dal.
Vegan cream

METHOD

Put the soaked lentils on to boil for around 45 min with 1tsp salt
1️⃣Fry onions in the butter or oil with a pinch of salt for around 8 mins, until they’re nice and soft.
2️⃣Add minced garlic and ginger, sauté 3-4 mins more until the raw aroma has gone.
3️⃣Once soft, add spices and bay leaves and fry for 1 minute more
4️⃣Add diced fresh tomatoes and 2 heaped tbsp tomato purée. Coat well in the spice mixture
5️⃣ Add the cooked lentils & around 250ml water. Taste & season. Add more water if you need (see vid for consistency)
6️⃣ simmer on a low heat, lid off for 30min-1hr. Stir occasionally. Remove bay leaves & cinnamon stick. Allow to cool a little then blitz half the mixture with a stick blender, of if you don’t have one, scoop out some of the dal with a cup or mug and transfer to a blender. Pulse until chunky, then pour back in. Mix well and top with vegan cream.
7️⃣ *optional* tempering: heat 2 tbsp oil or butter, add 1/2 a tsp of mild chilli powder, 3 cloves of finely sliced garlic, and 1/2 a tsp of cumin seeds. Fry until aromatic and the garlic begins to take on a little colour, then pour over the dal and mix before serving.