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 Recipes, Healthy, Vegetarian, Slow cooking
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
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