Creamy black dhal with crispy onions

Creamy black dhal with crispy onions

  • Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Easily doubled
  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal527
fat34g
saturates21g
carbs35g
sugars9g
fibre6g
protein19g
salt0.1g
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Ingredients

To serve

Method

  • STEP 1

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

  • STEP 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).

  • STEP 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.

RECIPE TIPS
TO MAKE THE CRISPY ONIONS
Thinly slice 1 red or white onion. Heat enough vegetable or sunflower oil to come 1-2 cm up the side of a large pan. When hot, fry the onions in batches until crisp, drain on kitchen paper and sprinkle with salt. 

Goes well with

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    Rating: 4 out of 5.29 ratings
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