Vegan black dal
Item 1 of 1
- Side
- 4
- 2 hours
Sameer Taneja's recipe for a vegan black dal is a real crowd pleaser. Easy to make and packed with flavour from the spices and richness from the coconut, the dish is a great option for a vegan dinner party – just make sure you remember to soak the lentils the night before!
First published in 2021
discover more:
Ingredients
Metric
Imperial
- 140g of urad dal, soaked overnight in 4 times water to the dal
- 2 tbsp of red kidney beans, dried, soaked overnight with the dal
- 3 tbsp of coconut oil, ideally virgin coconut oil
- 1 tsp cumin seeds
- 1 bay leaf
- 5 garlic cloves, minced
- 1 tsp ginger paste
- 1 bird's eye chilli, finely chopped
- 1 small onion, finely chopped
- 1 tomato, large and ripe, blitzed into a purée
- salt, to taste
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri chilli powder
- 75g of coconut cream
- 1 tbsp of Kasoori methi, (dried fenugreek leaves)
- fresh ginger, cut into matchsticks, to garnish
SAVE RECIPE
Method
1
Drain the dal and beans then place in a pan with 950ml of water and simmer with a lid on for 1 hour or until the lentils are tender. Turn off the heat
- 140g of urad dal, soaked overnight in 4 times water to the dal
- 2 tbsp of red kidney beans, dried, soaked overnight with the dal
2
Place a separate pan over a medium heat and add the coconut oil. Once hot, add the cumin seeds and bay leaf. As soon as they begin to sizzle add the garlic, ginger and chilli and fry for a minute or so
- 1 tsp cumin seeds
- 1 bay leaf
- 5 garlic cloves, minced
- 1 bird's eye chilli, finely chopped
- 3 tbsp of coconut oil, ideally virgin coconut oil
- 1 tsp ginger paste
3
Once the garlic is soft without any colour, add the onion and cook for around 5 minutes or until soft and golden
- 1 small onion, finely chopped
4
Add the puréed tomato and cook for 5 minutes. Then add the boiled lentils with the remaining cooking liquid and bring to the boil
- 1 tomato, (choose a large ripe one) puréed to a paste
5
Turn the heat down to a simmer then stir in a pinch of salt with the garam masala, ground coriander, turmeric powder and chilli powder. Cook for 30 minutes, stirring frequently to prevent it from sticking
- salt, to taste
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri chilli powder
6
Taste and add more salt if needed, then stir in the coconut cream and crush the fenugreek leaves between your palms into the pan. Cook for a further 7-10 minutes until you have a lovely creamy consistency. Serve hot with a few matchsticks of ginger to garnish
- 75g of coconut cream
- 1 tbsp of fenugreek leaves, (kasoori methi)
- fresh ginger, cut into matchsticks, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024