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Prep 10 mins
Cook 1 hr
Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you.
- 0.55 lb whole black lentils
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 5 cm gingerroot, roughly chopped (2 inch)
- 1 green chili, roughly chopped
- 5⁄8 cup oil (1/2 cup)
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons salt
- 1⁄4 teaspoon chili powder
- 3 tablespoons garam masala
- 2⁄3 cup cream (2/3 cup)
- Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
- Drain the lentils, reserving the cooking liquid.
- Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
- Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
- Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
- Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
- Just before serving, stir in the cream and simmer for another 2 minutes to heat through.
The aroma had the entire house swooning. The taste didn't disappoint. I used a different variety of lentils, even though the dish is called Kali for the black lentils, and it was fine. I had to omit cream at the end but that also was fine. This was by far the easiest Indian dish I've made to date. Once again, food processor saves the day.
I am out of beluga AND le puy lentils so i used plain brown ones. DELICIOUS! And the cream gave it the coziness that we needed on the coolest night so far this season.