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