Black Dahl

Name: Black Dahl
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: ½ tsp ground cardamom; 2 small white onions, thinly sliced; 2 tsp ground coriander; ¼ tsp ground nutmeg; 250 g/9 oz urid dahl; 2 bay leaves; 8 cm/3 inch piece of fresh root ginger, peeled and grated; 1½ tsp cumin seeds; ½ small bunch of fresh coriander/cilantro, leaves and stalks chopped; 1¼ tsp ground cinnamon; 5 garlic cloves, minced; ½ tsp ground cloves; 400 g/14 oz canned chopped tomatoes; ¼ tsp ground turmeric; 1 tsp sugar; ¼ tsp chilli powder; juice of ½ lemon; 2 tbsp vegetable oil; 1 tsp salt; 3 tsp ground cumin; 2 large green chillies, deseeded and thinly sliced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is the staple dahl for many Indians – wonderfully filling and fabulously vegan. With big hitting flavours, this is one of those dishes that makes veganism easy.

Ingredients

250 g/9 oz urid dahl
400 g/14

Asia
India
Main course
Vegan
Gluten-free

Method

In a medium-size saucepan add the urid dahl, chopped tomatoes and turmeric, then cover with 1.5 litres/52 fl oz/6½ cups cold water and stir together. Bring up to the boil, then reduce the heat to low, cover and simmer for 1½–1¾ hours or until the lentils are tender and cooked th