Black Lentil Dal
Black Lentil Dal

Ingredients

Method

  • 150g black lentils or urid dal
  • 480ml water
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 chopped green chillies
  • 1⁄4 tsp ground turmeric
  • 1⁄2 tsp ground cumin
  • 1⁄2 cinnamon stick, broken into pieces
  • 4 cloves
  • Salt and pepper
  • 1 tomato, chopped
  • 1 tsp sugar
  • Squeeze of lemon
  • Handful of chopped coriander
  • Place the lentils in a medium saucepan, add the water, and bring to the boil. Simmer for 20 minutes, then drain, mash, and set aside. Heat the olive oil in a frying pan, and fry the onion until just golden. Add the garlic and fry for a few seconds more, then chuck in the chopped chillies, the spices, and some salt and pepper. Cook for 1 minute, stirring occasionally.
  • Stir in the tomato, sugar, and a squeeze of lemon, and cook for 3 minutes. Add the mashed lentils and bring to the boil, and just before serving, add the coriander. Serve with flatbreads.
1 hr
2 serving
This recipe pairs perfectly with the Lansdowne 'Spot On' Cabernet Sauvignon 2017 from Adelaide Hills, Australia.

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