CHEAT'S BLACK DHAL
If you're eating gluten-free or dairy-free, try this delicious dhal topped with spicy cauliflower as a filling dinner or as a smaller side dish
Provided by Elena Silcock
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 15-20 mins or until cooked through and a little charred.
- Heat 1 tbsp oil in a saucepan over a medium heat and add the remaining spices. Once the cumin seeds begin to pop, add the onion and cook for 5 mins or until softened. Stir in the garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.
- Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side.
Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium
CREAMY BLACK DHAL WITH CRISPY ONIONS
This super-satisfying, slow cooker curry is packed with iron and fibre. Serve with a choice of tasty garnishes to turn your simple supper into a warming feast
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 7h10m
Number Of Ingredients 21
Steps:
- Soak the beans in cold water for 4 hrs (or overnight, if you like).
- Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).
- Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.
Nutrition Facts : Calories 527 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
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