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This is one dish that stands out with its captivating flavors and velvety texture. Bursting with traditional Indian spices and cooked to perfection, Black Dal is a culinary masterpiece that has delighted palates for centuries.
At its core, Black Dal is made from whole black lentils, known for their robust nutty flavor and firm texture. Soaked and simmered, these lentils transform into a melt-in-your-mouth delicacy that leaves your taste buds smitten.
The magic of Black Dal lies in its carefully crafted blend of aromatic spices, including cumin, fenugreek, ginger, garlic, and cloves. Meticulously balanced, each spice adds a layer of complexity that harmoniously dances on the palate, awakening your senses with every spoonful.
While richness defines this dish, it is not overwhelming but rather subtly indulgent. The addition of fresh coconut cream or coconut milk lends a luxurious creaminess that complements the earthiness of the lentils. This decadent combination creates a velvety texture that is both comforting and satisfying.
Served alongside fragrant basmati rice or naan bread, Black Dal is a versatile dish that tantalizes the taste buds and transcends cultural boundaries. Whether enjoyed as a main course or a side dish, its allure promises a comforting and satisfying experience for all.
Black Dal
Ingredients
- 500 G. Dry Black Lentils, Soaked Over Night & Drained
- Salt
- 1 Yellow Onion, Diced
- 2 Tbsp. Minced Ginger
- 5 Cloves Garlic, Chopped
- 1 Tbsp. Garam Masala
- 1 Tbsp. Ground Cumin
- 2 Tbsp. Curry Powder
- 1 Cinnamon Stick
- 2 Tsp. Dried Fenugreek Leaves
- 1 Tsp. Chili Powder
- 2 Bay Leaves
- 4 Whole Cloves
- 4 Large Tomatoes, Diced
- 1/4-1/2 C. Nutritional Yeast
- 2 Tbsp. Tomato Paste
- Salt & Pepper to Taste
Instructions
- Place the 500 G. Dry Black Lentils and salt into a large pot, cover with water, and set over a medium-high heat.
- Lightly coat a large skillet with non-stick spray and heat over medium-high heat. Add in the 1 Yellow Onion and cook down until starting to become tender.
- Add in the 2 Tbsp. Minced Ginger and 5 Cloves Garlic and continue to cook for a couple of minutes.
- While that's cooking, get the 2 Tbsp. Curry Powder, 1 Tbsp. Garam Masala, 1 Tbsp. Ground Cumin, 1 Cinnamon Stick, 2 Tsp. Dried Fenugreek Leaves, 1 Tsp. Chili Powder, 2 Bay Leaves, and 4 Whole Cloves together. Add them in and give it all a good stir.
- Stir in the 4 Large Tomatoes, 1/4-1/2 C. Nutritional Yeast, and 2 Tbsp. Tomato Paste.
- Drain the lentils and reduce the heat to medium on the tomato mixture. Add the lentils to the large skillet along with 4 C. water.
- Bring it all to a bubble and reduce heat to simmer with no lid for an hour; stirring every 10-15 minutes.
- Once done, season with salt and pepper to taste.
- Remove from the heat and drizzle with any coconut milk or coconut cream and enjoy right away with warm naan bread or even over rice.
Notes
Get your spices measured and set out ahead of time to make cooking a breeze here!
I top mine with coconut milk, coconut cream, crunchy chili onion garlic, and za'atar seasoning.
Nutrition Facts
Calories
231.76Fat (grams)
1.24 gSat. Fat (grams)
0.09 gCarbs (grams)
39.25 gFiber (grams)
15.12 gNet carbs
24.11 gSugar (grams)
2.83 gProtein (grams)
17.21 gSodium (milligrams)
96.05 mgCholesterol (grams)
0 mgNutritional Claims: High Fiber • Low Fat • Low Sodium • Low Fat Abs • Plant Based • Vegan • Vegetarian • Pescatarian • Mediterranean • Dairy Free • Gluten Free • Wheat Free •Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free •Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher • Plantricious
Step-by-Step Photos:
