Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Creamy black dhal with crispy onions
- 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
Skip to 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 butteror ghee
- 2 large white onionshalved and thinly sliced
- 3 garlic clovescrushed
- thumb-sized piece gingerpeeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ¼ tsp chilli powder(optional)
- small bunch corianderstalks finely chopped, leaves reserved to serve
- 400g passataor chopped tomatoes
- 1 fat red chillipierced a few times with the tip of a sharp knife
- 50ml double cream
To serve
- cooked ricenaan bread or baked sweet potatoes
- coriander
- sliced red chilli
- limewedges
- yogurt(or a swirl of cream)
- your favourite Indian pickleor chutney
- crispy salad onions(to make your own, see recipe below)
Nutrition: per serving
- kcal527
- fat34g
- saturates21g
- carbs35g
- sugars9g
- fibre6g
- protein19g
- salt0.1g
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.
