Creamy black dal with cashew cream
A slow-simmered lentil dal, rich and velvety without any dairy. Worth the time on a quiet evening, and better still the next day.
- Prep
- 20 minutes
- Cook
- 2 hours
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 539kcal
- Protein
- 25g
- Carbs
- 56g
- Fat
- 21g
Where the calories come from
- Protein 19%
- Carbs 44%
- Fat 37%
- Fibre
- 10.3 g
- Sugar
- 10.3 g
- Salt
- 0.16 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.40a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 280g brown lentils, soaked overnight and drained
- 60g kidney beans, soaked overnight and drained
- 2 ¼ tbsp vegetable oil
- 1 ¼ cinnamon sticks
- ½ tsp ground cloves
- 1 ¼ dried bay leaves
- 1 ¼ tsp cumin seeds
- 1 ¼ red onions, very finely diced
- 10g fresh ginger, minced
- 5 cloves of garlic, finely chopped
- 2 ¾ tbsp tomato paste
- 1 ¼ tsp ground coriander
- 1 ¼ tsp chilli powder
- 390g tomato, diced
- 1.3l water
- 90g cashews, soaked and drained
- 30g fresh coriander, chopped
- 1 ¼ tbsp lemon juice, for the dal
- 1 ¼ tbsp lemon juice, for the cashew cream
- 1 ¼ tsp garam masala
Method
Get the kidney beans and lentils on first, because they take 80-90 minutes at a simmer to turn very soft. Drain and rinse them, then tip them into a large pan on the hob and pour in plenty of cold water. Skim away the foam once it boils and keep it boiling hard for 10 minutes, then turn the heat down to a simmer.
Catch the cooking liquid in a bowl as you drain them. Make it up to about 900ml with water, then roughly mash the beans and lentils.
Make the cashew cream while the dal cooks. Leave the cashews in boiling water until soft, then drain them. Blitz them in a blender with 90ml of water and the lemon juice until it is completely smooth.
Set a deep pan over medium-high heat and add the oil. Swirl the cumin seeds, bay leaf, cinnamon stick and cloves in it for 1 minute until they smell fragrant.
Tip in the red onion with a pinch of salt and give it 5-7 minutes to start browning. Splash in some water near the end to stop it catching.
Add the ginger and garlic for 1 minute, then the chilli powder, ground coriander and tomato paste with some salt and pepper. Stir for 1 minute more before the tomato goes in, and give it 2-3 minutes to soften.
Add the liquid you saved, made up with water, scraping up whatever has stuck to the base. Stir in the lentil and bean mash. Once it boils, drop it to a low simmer for 1 hour or longer, stirring every 10 minutes and adding boiling water if it gets too thick.
Swirl the cashew cream through and simmer for a final 10 minutes. Finish with the garam masala, the remaining lemon juice and the fresh coriander. Taste, adjust the seasoning and serve.
Adapted from Rainbow Plant Life
