Swapping the classic urad dal (dhal) for cooked beluga lentils drastically reduces the cooking time of this dish, without compromising on its texture and mellow flavour.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Ingredients
50g
butter
3
garlic cloves, crushed
1/2tsp.
mild chilli powder
1tsp.
garam masala
5
cm piece fresh root ginger, peeled and finely grated
2Tbsp.
tomato purée
2 x 250g pouches beluga lentils, we used Merchant Gourmet
75ml
double cream, plus extra to drizzle
TO SERVE
Small handful coriander, roughly chopped
Flatbreads, optional
Directions
Step 1Melt the butter in a large pan (that has a lid) over low-medium heat. Stir in the garlic, spices and ginger, and cook for 2min, until fragrant. Stir in the tomato purée and cook for 2min.
Step 2Add the lentils and 400ml water. Bring to the boil, then reduce heat to low. Cover and cook for 1hr, stirring occasionally, until lentils have broken down slightly and the mixture thickens.
Step 3Stir through the cream and 1/2tsp salt and cook, uncovered, over low heat for a couple more min, until warmed through.
Step 4Divide the dhal between 4 bowls and drizzle with a little extra cream. Serve topped with the chopped coriander and with flatbreads on the side, if you like.
FREEZE AHEAD Prepare to end of step 3. Remove from heat and leave to cool completely before transferring to a freezer-safe container and freezing for up to 1 month. Defrost in fridge overnight. Gently reheat in a pan, adding a splash of water if needed to loosen, until piping hot. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
