Creamy Black Dal with Crispy Onions

• black urid beans↗250g g

  (also known as urid dal, urad dal, black lentils or black gram beans - available from large supermarkets)

• butter↗100g g

  or ghee

• large white onions↗2

  halved and thinly sliced

• garlic cloves↗3

  crushed

• ginger↗thumb-sized piece

  peeled and finely chopped

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• ground turmeric1 tsp tsp
• paprika↗1 tsp tsp
• chili powder↗¼ tsp ¼ tsp

  (optional)

• coriandersmall bunch

  stalks finely chopped, leaves reserved to serve

• passata↗400g g

  or chopped tomatoes

• fat red chili↗1

  pierced a few times with the tip of a sharp knife

• double cream↗50ml ml
• cooked rice

  naan bread or baked sweet potatoes

• коріандр
• нарізаний червоний чилі
• лайм↗

  wedges

• йогурт↗

  (or a swirl of cream)

• ваш улюблений індійський pickle

  or chutney

• хрустка салатна цибуля

  (to make your own, see recipe below)

Step-by-step instructions

1. 1

   Soak the beans in cold water for 4 hrs (or overnight, if you like).

2. 2

   Melt the butter or ghee in a large pan, then add the onions, garlic and ginger and cook slowly for 10‑15 minutes until the onions begin to caramelize. Add the spices, coriander stalks and 100 ml water. Transfer to a slow cooker (or leave in the pan if cooking on the stove). Add the passata and whole red chili. Drain the beans and add them, then pour in an additional 400 ml water. Season well, set the slow cooker to Low and cook for 5‑6 hours (or cover and cook for 2 hours on very low heat on the stovetop).

3. 3

   After cooking, the dhal should be very thick and the beans soft. Stir in the cream, taste the seasoning and serve in bowls with naan bread, rice or baked potatoes, with your chosen toppings. To freeze the dhal, cool it completely, then divide into containers or sandwich bags. Freeze for up to 2 months, thaw and reheat thoroughly before eating.