Hey dhal, dal, Dahl lovers I’ve created another delicous dhal recipe for you all. This one uses black urad dhal which can be found in whole food stores. It needs to be soaked overnight and takes longer to cook (1 hour) than its other dhal sisters and brothers.
Black urad dhal has a slightly meaty flavour, it is earthy, rich and creamy. This recipe is pretty quick once you have cooked the dhal.
1 cup black urad dhal
2 tablespoons ginger
2 large cloves garlic
400g can chopped tomatoes
1 teaspoon chilli powder
1 green chilli, halved
1 tablespoon ghee
Soak the dhal in cold water overnight. Rinse well and drain.
Cook the dhal in a pan of boiling water for 1 hour or until just soft don’t overcook, you don’t want them mushy.
Place the ginger and garlic and salt into a mortar and pestle or small food processor and pound or process until you have a smooth paste.
Add the cooked dhal to a clean pan, add 1 heaped tablespoon garlic ginger paste, tomatoes, chilli powder and chilli and bring to boil, reduce heat and simmer, covered for 30 minutes. Stir through the ghee and serve.
Serves 4 as a part of a meal with vegetables and rice.
I served this dish with leafy greens that I fried in some coconut oil and ghee with the remaining ginger and garlic paste and a pinch of salt.