Black Lentil Dal
Black Lentil Dal



  • 300g Urid Dal (Black Gram) or similar
  • 20g veg oil
  • 1 tsp grated ginger
  • 1 tsp garlic paste
  • 75g tomato puree
  • Pinch of salt
  • White pepper
  • Garam masala
  • Chilli powder
  • 25g butter
  • 2 tsp single cream
  • Start by thoroughly washing the lentils, then placing them in a medium pan with plenty of water. Bring to the boil, then reduce the heat and simmer for 25-30 minutes. Drain.
  • Heat the oil in a big pan, and lightly fry the ginger and garlic paste for a minute or two. Add the tomato puree and remaining spices, and cook for 3 minutes more. Pour in the cooked lentils, cook for 30 minutes on a low heat, then stir in the butter and cream, and serve with flatbreads.
1 hour
4 serving

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