Gastronomixs

Black lentil dahl

Dahl is a dish in Indian cuisine made of legumes (in this case lentils) cooked with herbs and spices. It is also called mag ni dal.

Makes 600g.

Black lentil dahl

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Ingredients

250

g

black lentils

25

g

clarified butter

1

g

cumin seeds

4

 

cloves

4

 

cardamom pods

4

cloves

garlic, finely chopped

2

 

onions, finely chopped

2.5

cm

ginger, grated

2

 

tomatoes

125

ml

whipping cream

As needed:

 

salt

Preparation method

  • Soak the lentils in cold water for up to one hour.
  • Drain and rinse in a fine sieve.
  • Transfer the lentils to a suitable pan and add cold water until the lentils are covered by at least 2.5cm of water.
  • Bring to the boil and cook for around one hour until the lentils are done.
  • In the meantime, heat the butter in a separate pan and add the cumin seeds, cloves, and cardamom.
  • Then add the garlic, onions, and ginger to the herb mixture.
  • Gently fry the mixture until the onions are golden brown.
  • Finely chop the tomatoes and add to the onion mixture.
  • Cook until the mixture turns into a thick paste.
  • Add this to the lentils and leave to cook slowly for another five minutes.
  • Last of all, add the whipping cream and season with salt if needed. 

Serving suggestions

  • Serve as a vegetable dish on its own, e.g. with a tomato and onion salad and naan.
  • As a basis for an amuse-bouche with tomato, ginger, and yoghurt components.
  • Delicious as a component in a vegetable dish, e.g. with components of pumpkin, mushrooms, or celeriac.

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