Black Magic Black Lentils Soybean Dal Recipes

Steps:

• Put soaked lentils and soyabeans in a cooker with 4 cups of water.
• Add salt, turmeric powder and onions along.
• Pressure cook for 18-20 minutes on medium heat.
• If you do not use a pressure cooker then you have to wait till the ingredients turn absolutely tender and may have to increase the quantity of water in the pot.
• This will take a longer time.
• Meanwhile take a pan and melt the butter.
• Add garlic and brown the same.
• Add all the remaining spices and turn the heat off.
• Open the cooker and mash dal gently.
• Transfer the same to the pan.
• Add some water if the consistency is too thick.
• Take care that it does not turn too watery.
• Garnish with fresh coriander leaves.
• Serve warm with a dash of fresh cream.
• This goes well with steamed white rice and Indian breads.

Steps:

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

Steps:

• Mix together in a martini shaker and serve over ice or strained in a glass.