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Black Bean Dal

  • Super simple
  • 0:30 m
  • 20 ingredients

We've taken the humble bean and combined it with a bangin' dal recipe to create this deliciously tasty black bean dal. Made with just a handful of pantry ingredients. It’s quick, healthy and packed with protein

Serves: 4

Ingredients

For the crispy garlic lime oil

  • 6 tbsp vegetable oil
  • 30g fresh ginger
  • 2 spring onions
  • 1 green chilli
  • 20g fresh coriander
  • 1 tsp mustard seeds
  • 1 lime

For the dahl

  • 2 tbsp vegetable oil
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp tomato purée
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 400g tin of chopped tomatoes
  • 2 400g tins of black beans
  • 500ml vegetable stock
  • 100g spinach
  • 250ml coconut cream

Before you start

Frying pan | bowl | sieve

Step 1

Make the topping

  • Use a spoon to peel the skin off the ginger, and slice into thin match sticks
  • Finely slice the green chilli and spring onion
  • Rip the leaves from the coriander, finely chop the stems and roughly chop the leaves
  • Place the chilli, spring onion, coriander and mustard seeds in a heatproof bowl
  • Heat the oil in a pan over a low heat with one piece of ginger
  • When the ginger starts to sizzle, add the rest and fry for 1-2 minutes until crispy and golden, swirling the pan to separate the pieces
  • Strain through a sieve into the bowl of aromatics, careful as they will sizzle
  • When cool, add the ginger and lime into the bowl

Ingredients

  • 6 tbsp vegetable oil
  • 30g fresh ginger
  • 2 spring onions
  • 1 green chilli
  • 20g fresh coriander
  • 1 tsp mustard seeds
  • 1 lime

Step 2

Prep the veg

  • Peel and finely chop the onion
  • Peel and grate the garlic cloves

Ingredients

  • 1 onion
  • 3 cloves of garlic

Step 3

Make the base

  • Heat the oil in the pan on a medium to low heat
  • Once hot, add the onion with a big pinch of salt and fry for 5-7 minutes until soft
  • Add the garlic, ginger, coriander stems and tomato puree and fry for another minute
  • Add the garam masala, paprika, turmeric and cayenne pepper and fry for another minute until toasted and fragrant
  • Add the black beans, tomatoes and vegetable stock and bring to a simmer for 10 minutes
  • Stir through half the coconut cream, saving the rest to garnish
  • Add the spinach and stir it through to wilt
  • Taste and season

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp tomato purée
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 400g tin of chopped tomatoes
  • 2 400g tins of black beans
  • 500ml vegetable stock
  • 100g spinach
  • 250ml coconut cream

Step 4

Finish and serve

  • Drizzle over the remaining coconut cream
  • Spoon over the coriander salsa to serve