Want to impress your family, friends, or coworkers? Try a dish that’s served at grand celebrations in India — black lentil dhal. It’s hearty, fragrant, surprisingly easy to make, and completely meat-free making it a perfect choice for vegetarians too.
Got a big pot? And a few hours to spare?
Yes, you’ll need a really big pot and a bit of patience, too. Dhal is no quick fix. It needs time at least two hours, but it can simmer for up to eight. That’s why we recommend making a big batch. Word is, dhal tastes even better the next day.
The reward? Pure creaminess
What’s missing in meat is more than made up for by butter and cream, which give the dhal its rich, velvety texture. So you might want to think twice before mentioning it to your fitness trainer they just might turn up the heat at your next session.
Ingredience na 6 porcí
Prep time: 20 minutes + 2–4 hours cooking
IMPORTANT: Soak the lentils overnight before cooking!
For the lentil base:
- 350 g black lentils (whole urad dal)
- 100 g red kidney beans (or smaller red adzuki beans)
- 3 bay leaves
- 20 g peeled whole ginger
- 1 heaping tsp salt
- ½ tsp garam masala
- ½ tsp ground coriander
- 1 whole garlic clove
- 2 liters of water
For the tomato base:
- 2 tbsp sunflower oil
- 30 g fresh ginger, grated
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- ½ tsp ground cumin
- 1 tsp salt
- 2 tbsp tomato paste (e.g. Alnatura or Mutti)
- 400 g crushed tomatoes (e.g. Mutti or Valfrutta)
- 150 g butter
- 200 ml heavy cream (31%)
- Water as needed
For finishing:
- Whipping cream for garnish
- Freshly chopped coriander (cilantro)
Instructions:
- Soak the legumes:
Soak the black lentils and red kidney beans (or adzuki beans) overnight in plenty of cold water. - Cook the lentil base:
Drain and rinse the soaked legumes. Place them in a large pot with 2 liters of water, bay leaves, whole ginger, whole garlic clove, salt, garam masala, and ground coriander.
Bring to a boil, then reduce heat and let simmer for 2–4 hours, until the lentils and beans are soft and creamy. Stir occasionally and add water as needed to maintain a thick, soupy consistency. Remove the bay leaves, ginger, and garlic before combining with the sauce. - Prepare the tomato base:
In a separate pan, heat sunflower oil. Add finely chopped shallots, minced garlic, and grated ginger. Sauté until softened.
Stir in the spices: garam masala, ground coriander, cayenne pepper, ground cumin, and salt. Toast briefly to release the aromas. - Add tomato and butter:
Stir in the tomato paste and crushed tomatoes, mix well, and simmer for about 10 minutes. Add butter and let it melt into the sauce.
Pour in the heavy cream, stir, and cook gently until the mixture is rich and creamy. Add a little water if the sauce is too thick. - Combine and finish:
Pour the tomato mixture into the lentil pot and mix well. Simmer together for another 15–30 minutes to allow the flavors to meld. Adjust seasoning to taste. - Serve:
Spoon the dhal into bowls, garnish with a swirl of whipping cream and a sprinkle of freshly chopped coriander. Serve hot with basmati rice, naan, or roti. - Enjoy the creamy comfort of this rich and hearty Indian classic!
eStravenka covers the grocery bill.
Don’t be discouraged by the slightly longer list of ingredients. Think of it as a small glimpse into what a “quick shop” looks like for an average Indian family. Luckily, you’ll pay much less thanks to eStravenka.
Before you head out or fill your online cart, make sure you’re shopping at the right place. Just one click on the button below takes you to the Up Store Locator, where you can easily check all the stores and businesses that accept our eStravenka or paper vouchers.
We wish you a divine Dhal that delights you and everyone you choose to invite. If the most powerful Indian deities are watching over your kitchen, success is guaranteed and who knows, maybe one of the many-armed gods will quietly lend a hand.
