To me dalÂ is a comfort food, something I crave when the weather is dreadful or I am cold or tired, it is easy to make, filling and delicious. Lentils are so versatile and dalÂ is one of my favourite dishes to make with them.
Black beluga lentil dal – serves 2-3
- 80g black beluga lentils
- 1 cube of ginger garlic paste (about 1tbsp of fresh)
- 1 tsp cumin seeds
- 1tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp fenugreek powder
- 2 tsp garam masala
- 2 tbsp tomato puree
- 50ml double cream
- 3 tbsp of chopped coriander
- Cook the lentils according to the instructions on your pack (usually around 30 minutes)
- Drain and set aside
- Heat 2 tbsp of oil in a saucepan and when hot add the cumin seeds
- When the cumin seeds sizzle add the dry spices,Â stir until you have a paste, add a drop of water if it is very dry
- Add the lentils and the tomato puree, enough water to give the consistency you like. This can be thick, almost like porridge to thin like a light broth or soup.
- Cook for about 15 minutes, just before serving add the cream and the fresh coriander and stir well to combine
- Taste and add salt and maybe a little chilli powder if you like it spicy.
The finished dish
This can be served with naan bread or chapattis or rice, we often have it with aloo saag or muttar paneer or both. You can even stick it in the blender and turn it into soup. Â It is a very loose recipe, I often throw in more ginger or garlic if I am feeling under the weather, or I will skip the chillies in hot weather. I sometimes add split peas or green lentils, whatever is in my pantry when I get that dal craving.