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Smoky black bean dal

Smoky black bean dal

Based on 16 ratings
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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/
"This recipe is my approximation of Dishoom's house black dal using what I had on hand in my pantry. Instead of urad dal lentils, I used canned black beans (which makes the recipe faster to cook) and instead of cream, I opted for coconut milk. Not only is this recipe made entirely from pantry ingredients, it's vegan, gluten and lactose free, so it's a surefire people-pleaser—and let me tell you, the taste is more than good too! Serves 4 with basmati rice as a side—and as always, some pickled red onions would not go astray. #stayhomekeepcooking"
Difficulty
Easy 👌

Ingredients

2Servings
400 g
canned black beans
12½ g
ginger
2 cloves
garlic
1 tbsp
coconut oil
½ tbsp
garam masala
¾ tsp
smoked paprika powder
½ tsp
chili flakes
40 g
tomato paste
225 ml
water
½
bay leaf
50 ml
coconut milk
salt
cilantro (for serving)
  • Step 1/ 3

    • 12½ g ginger
    • 2 cloves garlic
    • 400 g canned black beans
    • ½ tbsp garam masala
    • ¾ tsp smoked paprika powder
    • ½ tsp chili flakes

    Finely grate ginger and garlic, or pulse into a paste in a mortar and pestle. Drain black beans. Heat coconut oil in a pot over medium heat. Add ginger and garlic and fry, until soft and very fragrant, approx. 3 min. Add garam masala, chilli flakes, and smoked paprika powder. Fry for 1 minute to bloom the spices.

  • Step 2/ 3

    • 40 g tomato paste
    • 225 ml water

    Add tomato paste and continue to fry until slightly caramelised, approx. 3 min. Add black beans, bay leaf and 400 ml water. Season with salt.Bring to a boil and let simmer on medium low heat for approx 15 min., or until beans are soft.

  • Step 3/ 3

    • 50 ml coconut milk

    Remove approx. 1 cup of the mixture and add to a measuring cup. Pulse with an immersion blender until smooth and stir back into the pot. Alternatively, mash approx 1/4 of the mixture with a fork to thicken the sauce. Add coconut milk, stir thought and cook for approx. 2 min. more. Serve with rice and garnish with cilantro and toasted coconut flakes. Enjoy!

  • Enjoy your meal!

    Smoky black bean dal

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