Creamy black dhal with crispy onions

This super-satisfying, warming slow cooker curry is packed with iron and fibre. Serve with a choice of tasty garnishes.

SERVES 4 PREP 35 mins COOK 6 hrs 35 mins plus 4 hrs soaking (cook for 2 hrs 35 mins if using the hob instead of a slow cooker) EASY V G 250g black urid beans (also called urid dal, urad dal, black lentils or black gram beans – available from large supermarkets)

100g butter or ghee

2 large white onions, halved and thinly sliced

3 garlic cloves, crushed thumb-sized piece of ginger, peeled 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 coriander, stalks chopped, leaves reserved 400g passata or chopped tomatoes

1 red chilli, pierced a few times with the tip of a sharp knife

50ml double cream

To serve cooked rice, naan bread or baked sweet potatoes lime wedges yogurt (or a swirl of cream) your favourite Indian pickle or chutney crispy salad onions (to make your own, see below)

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

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).

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 rice, naan bread 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 two months, defrost and heat thoroughly before eating.

GOOD TO KNOW fibre • iron • 2 of 5-a-day • gluten free

PER SERVING 527 kcals • fat 34g • saturates 21g • carbs 35g • sugars 9g • fibre 6g • protein 19g • salt 0.1g