Black Bean Dal

Super simple
Super simple
Super simple
Super simple
0:30 m

We've taken the humble bean and combined it with a bangin' dal recipe to create this deliciously tasty black bean dal. Made with just a handful of pantry ingredients. It’s quick, healthy and packed with protein

Start cooking ➞




For the crispy garlic lime oil

<item-todo-done>6 tbsp vegetable oil<item-todo-done><item-todo-done>30g fresh ginger<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>20g fresh coriander<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1 lime<item-todo-done>

For the dahl

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp cayenne pepper<item-todo-done><item-todo-done>1 400g tin of chopped tomatoes<item-todo-done><item-todo-done>2 400g tins of black beans<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>250ml coconut cream<item-todo-done>

Before you start

Frying pan | bowl | sieve

Make the topping

  • Use a spoon to peel the skin off the ginger, and slice into thin match sticks
  • Finely slice the green chilli and spring onion
  • Rip the leaves from the coriander, finely chop the stems and roughly chop the leaves
  • Place the chilli, spring onion, coriander and mustard seeds in a heatproof bowl
  • Heat the oil in a pan over a low heat with one piece of ginger
  • When the ginger starts to sizzle, add the rest and fry for 1-2 minutes until crispy and golden, swirling the pan to separate the pieces
  • Strain through a sieve into the bowl of aromatics, careful as they will sizzle
  • When cool, add the ginger and lime into the bowl

Prep the veg

  • Peel and finely chop the onion
  • Peel and grate the garlic cloves

Make the base

  • Heat the oil in the pan on a medium to low heat
  • Once hot, add the onion with a big pinch of salt and fry for 5-7 minutes until soft
  • Add the garlic, ginger, coriander stems and tomato puree and fry for another minute
  • Add the garam masala, paprika, turmeric and cayenne pepper and fry for another minute until toasted and fragrant
  • Add the black beans, tomatoes and vegetable stock and bring to a simmer for 10 minutes
  • Stir through half the coconut cream, saving the rest to garnish
  • Add the spinach and stir it through to wilt
  • Taste and season

Finish and serve

  • Drizzle over the remaining coconut cream
  • Spoon over the coriander salsa to serve
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