Black Daal

Interact with the Anglo-Indian Project

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This is a recipe that doesn’t look so appetising at first glance. The lentils are mixed with the rich, creamy, spicy sauce make for a delicious meal leaving you wanting more with every mouthful.


  • 150g black lentils, soaked in water overnight – drain before cooking (I used brown lentils – couldn’t get black ones)
  • 1 onion, finely chopped
  • 50g butter
  • 4 cloves garlic, finely chopped
  • 1 heaped teaspoon of ginger, finely chopped
  • 3 large tomatoes, purified / chopped
  • 1 tsp chilli powder
  • 2 small green chillies, finely chopped
  • 1 heaped tsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 tbsps double cream
  • 2 tbsps chopped fresh coriander


  1. Heat the butter and add the onion. Cook for approx. 10 minutes on medium heat, then add garlicginger and green chillies.
  2. Add the chilli powder, garam masalaturmericsalt and tomato and cook until the tomatoes soften.
  3. Add the lentils then 300ml water. Bring to the boil, reduce the heat and simmer for approximately 45 minutes on a low heat until the lentils are soft.
  4. When the lentils are soft, take them off the heat and stir through the cream. Add the coriander, stir through once and serve.

Lentils can sometimes remain hard when cooking. Soaking them overnight should solve this issue, but there are some useful hints and tips for cooking them out there. A quick search using any web search engine will reveal many. Here’s a quick ‘5 mistakes people make when cooking lentils’ guide.

A good overview of the different type of lentils and nutritional value is here.




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Interact with the Anglo-Indian Project

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