Name: Black Lentil Dhal with Kidney Beans
Yield: Serves 4
Cuisine: Asian
Ingredients: 15 ml/1 tbsp chopped fresh coriander (cilantro); plain boiled rice or roti, to serve; 10 ml/2 tsp garam masala, plus a pinch to garnish; 7.5–10 ml/1 ½’2 tsp salt; 200 g/7 oz canned red kidney beans, drained; 2 medium tomatoes, sliced; 45–60 ml/3–4 tbsp single (light) cream; 2 each fresh green and red chillies, seeded and chopped; 2 medium onions, finely diced; 60 ml/4 tbsp vegetable oil; 10 ml/2 tsp crushed fresh root ginger; 10 ml/2 tsp crushed garlic; 2.5 ml/½ tsp ground turmeric; 12.5 ml/2 ½ tsp chilli powder; 10 ml/2 tsp ground coriander; 115 g/4 oz/½ cup butter; 350/12 oz/1 ½ cups whole black lentils; 15 ml/1 tbsp lemon juice; 2.5 cm/1 in piece fresh root ginger, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This is a typical Punjabi provincial recipe that uses whole black lentils and butter for a richly flavoured dhal. Pouring over a little cream before serving the dish gives it a particularly appetizing look and accentuates the luscious texture. It is especially delicious served with plain boiled rice or roti.

Ingredients

350/12 oz/1 ½ cups whole black lentils
115 g/

Method

Wash the whole black lentils in a sieve or strainer, then tip into a bowl and cover with cold water. Leave to soak overnight, as this will help to reduce the cooking time.
Heat the butter with the oil in a large pan, then add the diced onion and fry for about 10 minutes, until soft golden brown.
Add the garlic, ginger, chilli powder, turmeric, ground cor

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Black Lentil Dhal with Kidney Beans

Ingredients

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