This is one of my favourite Dhals to eat. It’s really easy once you’ve added it to a slow cooker for a few hours. It’s so handy to pop overnight ready for your dinner the next day!
Its cooked with a few ingredients and then pimped right up with a delicious finishing tadka. Usually when I mKe a tadka I would add some onions, but it really doesn’t need it as the slow cooked lentils break down and add their own flavour without onions and heavy spices. I am going to keep it simple and delicious, finished with cream, but sometimes I just add butter.
-1 cup Urad dhal whole black gram lentils
-1/2 cup Rajma kidney beans (optional)
-3 tsp Ginger finely chopped
-3 Garlic Cloves minced
-2 Green Chillies cut lengthwise
-Spices 1tsp of : 1 Coriander Powder, Garam Masala, Cumin seeds. 1/2 tsp of Red Chilli Powder, salt, cumin powder, and turmeric.
-3 Tbsp. passata
-3 Tbsp butter for slow cooker and 3 for tadka.
-1/4 cup Cream (optional)
-Fresh coriander to garnish.
-Place the dhal and kidney beans in water. covering over the lentils. with 1tsp of salt and 3 tbsp of butter. Keep on low heat for 6 hours and the last hour on high. Keep mixing with a soft spoon to ensure there is enough water.
-In a large pan, add some generous butter and 2 tsp of oil to temper the cumin seeds, followed straight after with garlic, ginger and chilli. (They will cook fast and pop)
-Add all the spices and it will turn into a dark paste. Add the passata and cook well until you see an oil of film.
-Add the cooked lentils and adjust if you need more water.
-Cook on medium heat for another 15/20 minutes until the tadka has infused well with the dhal making it a nice dark brown with hint of red through it.
-Add the cream.
-Garnish with fresh coriander and some ginger.
Eat this with naan,roti or rice, and side pickled onions.
Give this a save and like and let me know if you try it @hey_renu