BLACK LENTIL DHAL WITH BEETROOT/BEET RAITA
Perfect comfort food, this hearty dhal is similar to the classic Punjabi dal makhani, but uses green lentils instead of the more usual red kidney beans. The benefits of using dried green lentils alongside the urad dhal (black lentils) is that neither need pre-soaking or cooking, so you can assemble the ingredients and turn on the slow cooker first thing and you’ll be welcomed home with the wonderful aroma of dhal. The vibrant pink beetroot/beet raita adds a vibrant colour contrast to the black lentils as well as useful amounts of iron and folate.
Ingredients
Serves: 4
Slow-cooker low time: 7-8 hours
Slow-cooker high time: 5-6 hours
1 tablespoon ghee or coconut oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4-cm/11⁄2-in. piece root ginger, grated
2 teaspoons cumin seeds
1 medium-sized green chilli/chile, deseeded and finely chopped
3 cardamom pods, split
1 small cinnamon stick
1 teaspoon turmeric
200 g/1 cup whole black lentils (urad dahl), rinsed
55 g/1⁄4 cup dried green lentils, rinsed
2 teaspoons vegetable bouillon powder
good squeeze of lemon juice
1 handful coriander/ cilantro, to serve
wholewheat chapattis, to serve
BEETROOT/BEET RAITA
1 raw beetroot/beet, grated
100 g/31⁄2 oz. white cabbage, shredded
1 carrot, grated
1 small eating apple, cored and grated
juice of 1 small lemon
1⁄2 small red onion, diced
100 ml/1⁄2 cup live plain yogurt
sea salt and cracked black pepper
Ryland Peters & Small, 2022
Put all the ingredients up to and including the green lentils in the slow cooker pot. Pour in 700 ml/3 cups hot water and stir until combined and the ghee or coconut oil melts.
Cover and cook on low for 7–8 hours, or high for 5–6 hours, until the lentils are tender.
To make the beetroot/beet raita, mix together all the ingredients in a bowl and season.
Just before serving the dhal, stir the bouillon powder into the dhal and add a good squeeze of lemon juice. Add a splash more hot water if it’s too dry – you want it to have a thick, soupy consistency – or if too wet, take off the lid and cook on high for 15 minutes. Taste and add extra salt and pepper, if needed.
Serve the dhal in shallow bowls, topped with a spoonful of the beetroot/beet raita and a sprinkling of coriander/cilantro, with warm chapattis by the side.
