Black Lentil Dhal

If you love hearty dishes that require minimal effort, my take on Black Lentil Dahl, also known as Dahl Makhani, is perfect for you! Made with pantry staples like spices, tinned tomatoes, and, of course, lentils, this recipe is a must for your winter rotation. Plus, you can add any veggies you like or enjoy it as is!

Serves 6

Ingredients

300g black lentils (beluga), soaked in 1 litre of water for 2 hours (or overnight if time allows) - skip soaking if using a pressure cooker

2 tbsp olive oil

1 red onion, finely diced

3 cloves garlic, minced

1 chilli, finely sliced

1 tbsp grated ginger

2 bay leaves

1 cinnamon stick

1/2 tsp ground turmeric

1 tsp cumin seeds

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp paprika

1x400g tinned tomatoes

1x270ml tinned coconut milk

2x400g tins of red kidney beans, drained and rinsed

Pinch of salt and pepper, to taste

1 cup of water (plus an additional 1/2 cup if needed)

1/2 cauliflower, chopped into florets

100g green beans, trimmed and halved

To Serve

Fresh coriander

Limes

Naan/roti

Rice

Yoghurt

Stove Top Method

Step 1: Wash, rinse, and soak the lentils in 1 litre of water for 2 hours, or overnight if time allows.

Step 2: Heat olive oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger and chilli, and sauté for 2-3 minutes. Add the bay leaves, cinnamon stick, ground turmeric, cumin seeds, ground cumin, ground coriander, garam masala and paprika. Sauté for another 3-4 minutes, or until fragrant.

Step 3: Add the tinned tomatoes, coconut milk, red kidney beans, lentils (including soaking water) and another cup of water to the pan. Season with salt and pepper, stir, cover, and cook on low heat for 2.5 hours, or until creamy. If it looks too dry, add another 1/2 cup of water.

Step 4: Add the cauliflower and green beans, increase to medium heat and cook for another 10-15 minutes, or until the vegetables are tender. Serve with rice, naan/roti, coriander, lime wedges and yoghurt.

Pressure Cooker Method

Step 1: Heat olive oil in the pressure cooker using the 'sauté' function. Add the onion, garlic, ginger, and chilli, and sauté for 2-3 minutes. Add the bay leaves, cinnamon stick, ground turmeric, cumin seeds, ground cumin, ground coriander, garam masala and paprika. Sauté for another 3-4 minutes, or until fragrant.

Step 2: Add the tinned tomatoes, coconut milk, red kidney beans, lentils and 680ml of water to the pressure cooker. Season with salt and pepper, stir, cover, and pressure cook for 60 minutes. Then release the valve.

Step 3: Add the cauliflower and green beans, change to the 'sauté' function for 10 minutes, or until the vegetables are tender. Serve with rice, naan/roti, coriander, lime wedges and yoghurt.