Lazy Cheat's Black Dal
Lazy Cheat's Black Dal
Ingredients
For the Dal
- 1 onion, peeled and chopped
- 3 green cardamom pods
- 20 g fresh ginger, grated
- 4 garlic cloves, minced or grated
- 1 tablespoon red powder spice, (e.g., paprika or chili powder)
- 1 tablespoon brown powder spice, (e.g., garam masala or cumin powder)
- 1 teaspoon salt
- 2 tablespoons tomato puree
- 400 g canned kidney beans, rinsed and drained
- 400 g canned black lentils, rinsed and drained
- 500 ml vegetable or chicken stock
- 30 g butter
- 75 ml double cream
- 1 tablespoon cooking oil, as needed
For Garnish
- 2 tablespoons double cream, for swirling
- 1 tablespoon fresh ginger, julienned
- 1 red chilies, sliced
- 2 tablespoons fresh coriander leaves
Instructions
- 1
Prepare the aromatics: Peel and chop the onion. Grate the fresh ginger. Mince or grate the garlic cloves.
⏱️ 5 min
- 2
Rinse the pulses: Drain and thoroughly rinse the can of kidney beans and the can of black lentils under cold running water in a colander until the liquid runs clear. Set aside.
⏱️ 3 min
- 3
Sauté onions and cardamom: In a large pot or pan (preferably an enameled cast iron pot), heat 1 tablespoon of cooking oil over medium heat. Add the chopped onions and green cardamom pods. Fry the onions, stirring occasionally, until they are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Add ginger and garlic: Once the onions are cooked, add the grated ginger and minced garlic to the pan. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add spices and tomato puree: Sprinkle in the red powder spice, brown powder spice, and salt into the pan. Stir well to combine all the ingredients. Squeeze in the tomato puree from a tube and mix it thoroughly with the spice mixture, cooking for 1 minute.
⏱️ 2 min
- 6
Combine with pulses and stock: Add the rinsed kidney beans and black lentils to the pot. Pour in the 500 ml of vegetable or chicken stock. Stir everything together to ensure it is well combined.
⏱️ 2 min
- 7
Simmer: Place a lid on the pot and bring the dal to a gentle simmer. Reduce the heat to low and allow the dal to cook down for about 15 minutes, or until the mixture has thickened slightly.
⏱️ 15 min
- 8
Finish with dairy: Once the dal has cooked down, remove the lid. Add the butter and the double cream to the dal. Stir until the butter has melted and the cream is incorporated.
⏱️ 2 min
- 9
Blitz for texture: Use an immersion blender to blitz the dal directly in the pot. Blend until you achieve a lovely lush, partially blended, creamy consistency. Be careful not to over-blend; some texture is desirable.
⏱️ 2 min
- 10
Garnish and serve: Ladle the dal into serving bowls. Swirl some additional double cream on top of each serving. Garnish with julienned fresh ginger, sliced red chilies, and fresh coriander leaves. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Cheat's Black Dal
For the Dal
- 1 onion, peeled and chopped
- 3 green cardamom pods
- 20 g fresh ginger, grated
- 4 garlic cloves, minced or grated
- 1 tablespoon red powder spice, (e.g., paprika or chili powder)
- 1 tablespoon brown powder spice, (e.g., garam masala or cumin powder)
- 1 teaspoon salt
- 2 tablespoons tomato puree
- 400 g canned kidney beans, rinsed and drained
- 400 g canned black lentils, rinsed and drained
- 500 ml vegetable or chicken stock
- 30 g butter
- 75 ml double cream
- 1 tablespoon cooking oil, as needed
For Garnish
- 2 tablespoons double cream, for swirling
- 1 tablespoon fresh ginger, julienned
- 1 red chilies, sliced
- 2 tablespoons fresh coriander leaves
Instructions
- 1
Prepare the aromatics: Peel and chop the onion. Grate the fresh ginger. Mince or grate the garlic cloves.
⏱️ 5 min - 2
Rinse the pulses: Drain and thoroughly rinse the can of kidney beans and the can of black lentils under cold running water in a colander until the liquid runs clear. Set aside.
⏱️ 3 min - 3
Sauté onions and cardamom: In a large pot or pan (preferably an enameled cast iron pot), heat 1 tablespoon of cooking oil over medium heat. Add the chopped onions and green cardamom pods. Fry the onions, stirring occasionally, until they are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Add ginger and garlic: Once the onions are cooked, add the grated ginger and minced garlic to the pan. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add spices and tomato puree: Sprinkle in the red powder spice, brown powder spice, and salt into the pan. Stir well to combine all the ingredients. Squeeze in the tomato puree from a tube and mix it thoroughly with the spice mixture, cooking for 1 minute.
⏱️ 2 min - 6
Combine with pulses and stock: Add the rinsed kidney beans and black lentils to the pot. Pour in the 500 ml of vegetable or chicken stock. Stir everything together to ensure it is well combined.
⏱️ 2 min - 7
Simmer: Place a lid on the pot and bring the dal to a gentle simmer. Reduce the heat to low and allow the dal to cook down for about 15 minutes, or until the mixture has thickened slightly.
⏱️ 15 min - 8
Finish with dairy: Once the dal has cooked down, remove the lid. Add the butter and the double cream to the dal. Stir until the butter has melted and the cream is incorporated.
⏱️ 2 min - 9
Blitz for texture: Use an immersion blender to blitz the dal directly in the pot. Blend until you achieve a lovely lush, partially blended, creamy consistency. Be careful not to over-blend; some texture is desirable.
⏱️ 2 min - 10
Garnish and serve: Ladle the dal into serving bowls. Swirl some additional double cream on top of each serving. Garnish with julienned fresh ginger, sliced red chilies, and fresh coriander leaves. Serve hot.
⏱️ 2 min