Black dal
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
Dietary Vegetarian
From A Taste of My Life
The cinnamon and cloves in this dish lend a sweet, heady aroma to a warming lentil stew.
Method
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Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside.
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Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds.
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Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly.
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Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes.
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Add the mashed lentils and bring to the boil.
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Stir in a large handful of chopped coriander and serve.
Ingredients
- 150g/5oz black lentils (urad dal)
- 50g/2oz green lentils (moong dal)
- 480ml/17fl oz water
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 green chillies, finely chopped
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ cinnamon stick, broken into pieces
- 4 cloves
- salt and freshly ground black pepper
- 1 large tomato, chopped
- 1 tsp caster sugar
- squeeze lemon juice
- small handful fresh chopped coriander
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