Kali Dal (Dahl, Dhal, Daal)

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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