Delicious Black Dal Recipe: INGREDIENTS serves 4 1000g beluga lentils (packed or soaked and drained weight) – sounds …
Delicious Black Dal Recipe: INGREDIENTS serves 4 1000g beluga lentils (packed or soaked and drained weight) – sounds …
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Delicious Black Dal 💚🌱
Recipe:
INGREDIENTS serves 4
1000g beluga lentils (packed or soaked and drained weight) – sounds like a lot but you blend half of them with a cup of stock! I use 4 of the 250g packets
4 tbsp olive oil
2 tbsp fresh ginger
2 tbsp tomato purée + more to taste
6 cloves minced garlic
1 onion, finely chopped
1 heaped tbsp Garam masala
1 heaped tbsp cumin
1 heaped tbsp curry powder
1/2 tsp cinnamon
1/2 tsp cardamom
4 cloves or 1/2 tsp ground cloves
2 bay leaves
2.5 cups veg stock + more for a more liquid consistency
Water if needed to loosen
Lots of salt – at least a teaspoon – more to taste.
Ground black pepper
🫓METHOD🫓
🌱coat the bottom of a pan with oil. Fry onions with a pinch of salt until translucent. Add minced garlic and ginger, cook for 2-3 mins more until aromatic, then add spices and bay leaves, cook for one minute more.
🌱add two heaped tablespoons tomato purée and half the lentils, stir to combine. Add the other half of the lentils to a blender with one cup stock and whizz to a paste. Add blitzed lentils to the pan along with the rest of the stock, simmer for 10 mins. Adjust to taste (add more salt, tomato paste, some nooch if you like). Check the consistency – if it’s thickening, add more water.
Leave to rest for at least 2-3 hours if you can to let the flavours soak in – ideally cook this at lunchtime for dinner in the evening.
Serve with vegan cream, fresh coriander, naan, bread and a temper of cloves garlic, dried chillis and cumin seeds, if you like. 💚
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