BLACK BELUGA LENTIL DAL

Prep time: 10 minutes, plus 2 hours of soaking time Cook time: 40 minutes

Serves 4

Ever since I did a collaboration dinner with the chef Vivek Singh (of The Cinnamon Club fame) and he cooked these lentils, I’ve never been without them in my larder. They are the most nutritious of all the lentils and visually the most appealing. You can serve these with meat, fish or just on their own like this.

INGREDIENTS

– 150g black beluga

lentils

– 1 medium onion

– 4 garlic cloves

– 1-2 green chillies

– a small piece of

ginger (30g)

– 40g butter or ghee

– 1 tsp cumin seeds

– 1 tsp ground cumin

– 1 tsp black mustard

seeds

– 1 tsp fenugreek seeds – 1 tsp ground turmeric, plus extra to serve if you like – 10 curry leaves – 350ml vegetable stock – 150ml coconut cream – 2-3 tbsp chopped

coriander

– 2 tbsp thick natural

yogurt

METHOD

Soak the lentils in cold water for two hours. Peel and finely chop the onion, peel and crush the garlic, and trim and finely chop the chillies, with their seeds. Scrape and finely grate the ginger.

Melt the butter or ghee in a pan and gently cook the onion, garlic, ginger, chilli and other spices for 3-4 minutes without colouring.

Drain the lentils and add them, with the stock. Season and simmer gently for about 30 minutes, stirring every so often and adding more water or stock if necessary, until the lentils are nearly cooked.

Add the coconut cream and continue simmering until the sauce is just coating the lentils. Stir in the chopped coriander and serve with the yogurt on top and an extra sprinkle of turmeric if you like.