Punjabi Style Vegan Black Lentil Dahl
GLUTEN-FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 FREE II NUT-FREE
Black lentil dahl is a rich, spiced lentil-based stew made for special occasions in India (especially in the Punjab region in northern India). This black lentil dahl recipe is a treasured family secret from my amazing mother, an outstanding cook.
A gentle mix of spices highlights generous amounts of ginger, garlic, and onions, creating a rich and flavourful curry base.
This black lentil dahl recipe is delicious and healthy for a wholesome and filling meal to enjoy with your loved ones. It's packed with nutritious ingredients.
Serve the black lentil dahl with rice, naan bread, and a fresh salad for a complete and balanced meal.
Notes on ingredients for black lentil dahl
Black lentils
These lentils are called Urid dahl, also known as urad, black gram, mungo bean, or makhani dahl they originate from southern India and are packed full of protein so great for vegans. These black lentils hold their shape when cooking and don’t turn mushy, have a deep rich earthy flavour and are so perfect for savoury curries. If you cant find urid lentils you can use brown, beluga or puy lentils,
Where to buy: Supermarkets, or your local Indian shop.
Spices
I just used Garam masala and turmeric for this black lentil dahl recipe. garam masala is a delightful combination of ground spices that brings warmth and depth to various dishes.
It typically encompasses a harmonious balance of key spices, including cinnamon, cloves, cardamom, cumin, coriander, and black peppercorns. This medley of flavours dances together, enhancing the overall taste profile of any dish it graces.
Garam masala is incredibly versatile and can be used in many dishes, ranging from curries and soups to roasted vegetables and even desserts. Its presence adds a burst of warmth and richness, transforming an ordinary dish into an extraordinary culinary delight.
Turmeric, also known as the "golden spice," is a vibrant root commonly used in cooking, particularly in Indian cuisine. With its intense yellow colour and distinct earthy flavour, turmeric has become a staple ingredient in kitchens worldwide. It adds depth and warmth to a variety of dishes and a beautiful hue.
Where to buy: Local Indian shop, or in most supermarkets.
Ingredients
Cooking tips & storage
You could make the thurka (curry base) and then throw all the ingredients in a slow cooker and leave it for most of the day cooking away slowly.
Use tinned lentils for an even faster cooking time. ( rinse them first).
You could batch cook this and freeze, as it freezes really well.
This recipe will keep in the fridge for 5 days.
Step by step
Recipe
10 oz urid lentils ( dried or tinned)
3 tbsp olive oil or coconut oil
1 large onion diced
7 cloves crushed garlic
2 oz chopped ginger
3 chopped green chilli
1 tsp turmeric
2 tsp garam masala
1/2 tsp salt
1/4 large bunch coriander
Method
If using dried lentils, place the lentils with 3/4 of water and a pinch of salt into a pressure cooker and cook for 30 minutes to soften slightly. OR boil in a saucepan for 50 minutes till softened. You can use tinned lentils in that case add the lentils at stage 4.
In a separate medium-sized saucepan add oil and brown the onions on high heat, then add the ginger, garlic and chilli and stir for 30 seconds.
Add your spices and salt and cookout on a low heat for a minute, add the tinned tomatoes and a mug of water, this is your thurka which is the base sauce for your curry, simmer for 10 minutes on low heat.
Then add the lentils to the thurka including the remaining water and top up the water about 3/4 full and simmer on a low/ medium heat for 1.5 hours till thick and creamy, If using tinned lentils, only simmer for 35 minutes. ( Using fresh lentils creates a creamier texture).
Keep checking and stirring, so the lentils don’t stick to the bottom of the pan, once cooked finish with chopped coriander.
Food shopping tips
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