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Cheat’s Black Dal
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4 serving
Prep time:
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Serves: 4
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 the whole family, but if you like a bigger kick, go heavier with the chilli paste. Serve with flatbreads – make your own by mixing 100g self-raising flour with 5 tbsp kefir or yoghurt and a pinch of salt, gently knead, roll until 1cm thick, then cook in a hot, dry frying pan for a few mins each side.
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Ingredients
- 2 tbsp unsalted butter
- 2 onions, finely chopped
- 4 garlic cloves, crushed or grated
- 5 cm piece of ginger, grated
- 2 tsp 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
- 150ml double cream
- 4 flatbreads, to serve (optional)
Method
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.
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.
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.
Step 4
Swirl in the remaining cream and serve with flatbreads if you like.
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