Kali dhal

Dhal (also spelled dal or daal) dishes are eaten as a daily staple throughout India. This particular recipe uses black lentils, hence the name (black lentils is the literal translation). Like most lentil dishes, this one doesn't look too pretty. But the creamy taste of this dish elevates it above your garden-variety dhal.

Recipe

1 cup black lentils
1 large carrot, diced
1 tsp oil
1 onion, sliced
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced chilli
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup natural yogurt (full fat)

Bring a small saucepan of water to the boil. Add the lentils, cover and simmer for 40 minutes. Add the carrots and continue to simmer until the lentils and carrots are soft (another 10-15 minutes). Add more water if needed.

While the carrots and lentils are finishing cooking, heat the oil in a separate pan. Add the onion and saute until brown (about 5-10 minutes). Add the garlic, ginger, chilli, tomato paste and the rest of the spices and cook another minute or two.

Drain any excess water from the lentils and stir into the onion and spice mixture. Take off the heat, and stir in the yogurt. Serve wtih rice or flatbread.

Serves: 3-4
Preparation and cooking time: 50-60 minutes