Creamy Black Lentil Dhal

Name: Creamy Black Lentil Dhal
Yield: Serves 4–6
Cuisine: Asian
Ingredients: 45 ml/3 tbsp ghee or vegetable oil; 45 ml/3 tbsp ghee or vegetable oil; 120 ml/4 fl oz/½ cup natural (plain) yogurt; 5 ml/1 tsp cornflour (cornstarch); 50 g/2 oz/¼ cup red lentils; 120 ml/4 fl oz/½ cup double (heavy) cream, plus extra to serve (optional); 175 g/6 oz/¾ cup black lentils (urad dhal); 2.5 ml/½ tsp ground cumin; 2 garlic cloves, sliced; 2.5 ml/½ tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 4 fresh green chillies, seeded and chopped; 1 tomato, chopped; 1 onion, finely chopped; 5 cm/2 in piece fresh root ginger, crushed; fresh coriander (cilantro) sprigs and sliced fresh red chilli, to garnish; salt; fresh coriander (cilantro) sprigs and sliced fresh red chilli, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This traditional Indian recipe uses the black lentils known as urad dhal in combination with red lentils and cream to create a sumptuous dhal. The inclusion of ginger, chilli, turmeric, cumin and garlic gives the dish its classic taste.

Ingredients

175 g/6 oz/¾ cup black lentils (urad dhal)
50

Asia
India
Stew
Vegetarian

Method

Rinse and drain the black and red lentils and place them in a large pan. Cover with water and bring to the boil. Reduce the heat, cover the pan and simmer for 35–45 minutes until tender. Mash with a spoon, then leave to cool.
In a bowl, mix together the cream, yogurt and cornflour, and stir into the lentils in the pan.
Heat