Black Bean Dal Recipes

CREAMY BLACK DHAL WITH CRISPY ONIONS

Steps:

• Soak the beans in cold water for 4 hrs (or overnight, if you like).
• Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).
• Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.

MAA KI DAL | KALI DAL | BLACK GRAM DAL | SABUT URAD DAL

Steps:

• Pick the sabut urad dal and rinse in water for 2 to 3 times and soak it in water for 30 to 40 minutes. You can also soak the lentils for 4 to 5 hours or overnight, depending on the quality of dal. If the lentils are old or near expiry date, then soak overnight.
• Later drain the soaked sabut urad dal.
• Heat ghee or oil in a 3 litre stovetop pressure cooker. Instead of ghee you can also use butter. Keep the heat to low. Add the cumin seeds. When they sizzle and crackle, then add chopped onions.
• Fry the onions stirring often till light brown or golden on low to medium-low heat.
• Add the pureed tomatoes. Stir and mix well.
• Next add the crushed ginger-garlic or ginger-garlic paste.
• Add the all the dry spice powders - coriander powder, turmeric powder, red chili powder and garam masala powder. Stir the spice powders and mix well.
• Add chopped green chilies.
• Saute the masala on a low to medium-low heat till the oil starts to leave or separate at the sides. Ensure that the masala does not burn while sauteing.
• Add the soaked sabut urad dal (black gram). Add water and salt as needed. Stir and mix well.
• Cover the pressure cook for about 15 to 18 whistles or 18 to 20 minutes or till the lentils have become soft and buttery. If still they are not cooked well, then continue to pressure cook for a few more whistles.
• When the pressure falls down naturally in the cooker then only open the lid.
• If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
• Garnish with coriander leaves.
• Serve maa ki dal hot with naan, kulcha, rotis, plain paratha or plain boiled rice.

VEGAN DAL MAKHANI (BLACK LENTIL DAL)

Steps:

• Soak the beluga lentils overnight and pick through and remove any little rocks.
• The next day, give them a good rinse and add 3 cups / 750ml of fresh water to the pot, and cook for around 25-30 minutes with the lid half on. (If using urad dal, cook for an additional 10-15 minutes.) Once cooked, drain them and set them aside.
• In a deep bottomed saucepan on medium heat, add the oil, cinnamon stick, bay leaf, and cumin seeds. Cook while stirring for a couple of minutes.
• Add in the ground spices-turmeric, coriander, garam masala and cook for a further couple of minutes while stirring.
• Add in the onion and stir together, followed by the ginger and garlic. Cook further until the spices release a deep aroma, without burning.
• Add in the tomato puree and cayenne pepper and let it simmer for around 5 minutes.
• Add in the cooked lentils and beans with 1½ cups / 375ml of boiling water. Cook for around 30 minutes with the saucepan lid on. If it seems a little too loose or watery, remove the lid halfway through the cooking time.
• Once cooked, stir in the coconut cream/milk and fenugreek leaves (if using), cooking for a further 5 minutes. Season to taste.
• Remove the cinnamon stick and bay leaf.
• Serve with a sprinkle of coriander/cilantro, chillies, and a side of rice. Naan is also a perfect addition.

BLACK BEAN DAL

Steps:

• Rinse the beans in a colander under cold running water. Drain well. Transfer to a 6-8 quart pot. Add the water and bring to a boil over high heat, skimming and discarding the forma as it accumulates on the surface, Add the butter, garlic, spices, salt, and red pepper. Reduce the heat to low, cover the pot, and simmer until the beans are tender (about 1 hour). adding cream hear end of cooking time. The mixture should have the consistency of thick soup. The recipe can be prepared ahead and refrigerated for 5 to 6 days. Reheat before serving. Serve hot with rice or bread.