Vegan black dal


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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
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
Once the garlic is soft without any colour, add the onion and cook for around 5 minutes or until soft and golden
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
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
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
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