Black Lentil Dal Recipe

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(Serves About 4)

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Ingredients​

For the Lentils:

• 1 Cup Split Urad Dal (Split Black Lentils)

• 4 Cups Water

• 1 Tsp Salt

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For the Gravy:

• 3 Cloves

• 4 Green Cardamon

• 2 Bay Leaves

• 1 Whole White Onion (Peeled and Chopped)

• 4 Serrano Chilis (Chopped. For Less Heat, Use Less Chilis)

• 2 Tsp Garlic (Peeled, Made into Paste in a Blender)

• 2 Tsp Ginger (Peeled, and Made into Paste in a Blender)

• 1 Kashmiri Chili Powder

• 1 Hot Chili Powder

• 1 Cumin Powder

• 1 Coriander Powder

• 4 Roma Tomatoes (De-seeded, and Made into Paste in a Blender)

• 4 Tsp Butter

• 1 Cup Canned Kidney Beans

• 4 Tsp Vegetable Oil

• 4 Tsp Heavy Cream

• Kosher Salt (To Taste)

• Ground Black Pepper (To Taste)

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Instructions​​

For the Lentils:

1. Put the water and salt in a large pan on medium heat. Bring to a boil.

2. Add the lentils, and cook until done. This should take around 45 minutes to 1 hour.

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For the Gravy:

1. Heat a separate pan on medium heat.

2. Add the oil, and heat for 3 minutes.

3. Add the cloves, green cardamon and bay leaves, and cook for 1-2 minutes.

4. Add the onion, and cook for 3-4 minutes.

5. Add the Serrano chilis, and cook for 2-3 minutes.

6. Add the garlic paste and the ginger paste, and cook for 2-3 minutes.

7. Add the Kashmiri chili powder, hot chili powder, cumin powder, and coriander powder. Combine, and then cook for 2-3 minutes.

8. Add the tomatoes, and cook for 2-3 minutes.

9. Add the butter, pepper, salt, and split black lentils (that have already been cooked, as instructed above), and the canned kidney beans.

10. Smash the kidney beans and the split black lentils together in the pan using a potato masher. Then, leave to cook for 30 minutes.

11. Place the dal in a dish, and decorate with heavy cream.

12. Serve with rice and naan.