Kali Dal (dahl, Dhal, Daal)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 250 g whole black lentils
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 5 cm gingerroot, roughly chopped (2 inch)
• 1 green chili, roughly chopped
• 120 ml oil (1/2 cup)
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons salt
• 1/4 teaspoon chili powder
• 3 tablespoons garam masala
• 150 ml cream (2/3 cup)

Recipe

• 1 put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
• 2 drain the lentils, reserving the cooking liquid.
• 3 blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
• 4 heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
• 5 add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
• 6 pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
• 7 just before serving, stir in the cream and simmer for another 2 minutes to heat through.