Creamy black dhal with crispy onions

Creamy black dhal with crispy onions

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(7 ratings)

Prep: 35 mins Cook: 6 hrs, 35 mins plus 4 hrs soaking (cook for 2 hrs 35 mins, if using hob instead of slow cooker)

Easy

Serves 4

This super-satisfying, slow cooker curry is packed with iron and fibre. Serve with a choice of tasty garnishes to turn your simple supper into a warming feast

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal527
  • fat34g
  • saturates21g
  • carbs35g
  • sugars9g
  • fibre6g
  • protein19g
  • salt0.1g
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Ingredients

  • 250g black urid beans (also called urid dal, urad dal, black lentils or black gram beans - available from large supermarkets) - yellow split peas also work well
  • 100g butter or ghee
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large white onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ¼ tsp chilli powder (optional)
  • small bunch coriander, stalks finely chopped, leaves reserved to serve
  • 400g passata or chopped tomatoes
  • 1 fat red chilli, pierced a few times with the tip of a sharp knife
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 50ml double cream

To serve

  • cooked rice, naan bread or baked sweet potatoes
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • coriander
  • sliced red chilli
  • lime wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • yogurt (or a swirl of cream)
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • your favourite Indian pickle or chutney
  • crispy salad onions (to make your own, see recipe below)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  1. Soak the beans in cold water for 4 hrs (or overnight, if you like).

  2. Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).

  3. Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.

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Comments, questions and tips

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Morrokina
17th Nov, 2016
3.8
If you are making this with yellow split peas, make sure you both soak them overnight AND boil them before using them. 6-7 hours is not enough time for them to soften. Otherwise the spices were really nice and the crispy onions are definitely a great addition.
rtight
28th Apr, 2016
5.05
Love this recipe! I missed out the crispy onions as I was having for a packed lunch but I did also try adding sweetcorn and spinach which was lovely and added some of my 5-a-day. Highly recommend.
jeanetteski
12th Mar, 2016
Great recipe although I left out the cream and the crispy onions and I had this with some brown rice and kale....lovely! I'd give this 5 stars
cv1979
4th Mar, 2016
0.05
I boiled the split peas for 20 minutes before putting in the slow cooker. It was on low for 6 hours and then high for another 45 minutes. In the end I put it in a pan to boil for another 10 minutes. The result was very disappointing and despite all the spices, tasted bland.
rtight
28th Apr, 2016
5.05
I made it on the hob and it works much better - only taking about 3 hours on low.
victoriaives
16th Feb, 2016
5.05
This recipe worked perfectly in my slow cooker and was utterly delicious. My veg-phobic husband is delighted to have a meat free supper!
bruc044
3rd Feb, 2016
3.8
Made as per recipe (though left out the crispy onions) and served with basmati rice flavoured with stock and tumeric. Very tasty though mild in flavour. Would add the crispy onions next time to add a bit of contrast to the texture or maybe cook up some poppadums.
suemoss1
1st Feb, 2016
5.05
Absolutely delicious... made mine on the hob, just left to simmer. Trying to be healthy I left out the cream and just stirred in a few spoons of yoghurt when serving. Made a big batch and will freeze for another day. Lovely and warming... and healthy to boot.
sharon124
1st Feb, 2016
Delicious! Followed the recipe to the last detail and the dish turned out great. Will definitely make again as I love a good Indian dish.
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