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Cheat’s Black Dal

By OcadoLife
This Cheat’s Black Dal is inspired by dal makhani, usually made with whole urad dal lentils and slow cooked for up to 24 hrs. Rustle Up authors Rhiannon Batten and Laura Rowe’s purse-friendly version is mild enough for…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 2 tbsp of unsalted butter
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed or grated
  • 5 cm of piece of ginger, grated
  • 2 tsp of chilli paste (urfa, chipotle or harissa)
  • 1 70g tin tomato purée
  • 1 400g tin beluga lentils
  • 1 400g tin ocado own range red kidney beans, drained and rinsed
  • 150 ml of double cream
  • 4 flatbreads, to serve (optional)

Method

4 steps

  1. Step 1

    Gently melt the butter in a large, deep frying pan. Add the onions and fry with a pinch of salt over a low-medium heat for 10 mins or until soft and translucent.

  2. Step 2

    Add the garlic and ginger, stir, and cook for 2 mins until fragrant. Stir in the chilli paste and tomato purée and cook for another 3 mins.

  3. Step 3

    Tip in the lentils (liquid and all) and gently mash with the back of a spoon. Add the kidney beans, mash again, then add most of the cream and some salt. Simmer for 10 mins, stirring regularly, until softened and creamy.

  4. Step 4

    Swirl in the remaining cream and serve with flatbreads if you like.