I've not got a recipe for black dhal (one of the local curry houses does a lovely creamy one) but this is my go to recipe. I often double up this up or add veg, paneer to it. If cooking larger batches, I'll cook for a bit longer.
Ingredients:
0.5 Tbsp oil


2 dry chillies or another 1 or 2 if you like it spicier
1 Indian bay leaf (or European if you don't have Indian)


0.5 tsp panch phoron


1 small onion chopped


4 cloves garlic sliced


200 g red lentils washed under water in a sieve for 5 minutes until clean


0.25 tsp turmeric


0.5 tsp cumin


0.5 tsp salt + add more to taste at the end of cooking if needed


Water


2-3 Tbsp fresh / frozen coriander
For 2 people for lunch generously or 4 as a side dish
Method:
Heat oil until hot but not smoking
Add the chillies and bay leaf
After 30 seconds add the panch phoron and fry until you hear the seeds crack and pop
Add onion and garlic and fry until the edges catch ( don't be scared of the garlic burning .. it shouldn't)
Add the clean drained lentils and fry for around 5 minutes stirring from time to time
Add the turmeric, cumin and salt and fry for a further couple of minutes
Add water, to a couple of cm above the lentils, and bring to the boil, stirring occasionally
Turn down the heat and cook, uncovered, for around 20 minutes, stirring occasionally, adding water, if required, until the desired consistency is obtained. The lentils are cooked when you can barely discern that they are lentils due to them breaking down
Finally, add further salt to taste and 2-3 Tbsp fresh/frozen coriander (or dry coriander leaf), stir and serve
- Enjoy and let me know how you get on
