This recipe is great for the slow cooker as the urid beans keep their shape and texture well under extended cooking times. It's also great for vegans, vegetarians and those who follow a gluten and/or dairy free diet.
INGREDIENTS Serves 8 - 10 ( I used half and froze the rest )
Less than half a syn per serving ( without the cream and halloumi )
500 g dried urid beans
1 tsp coconut oil
2 large brown onions
1 dsp garlic/ginger paste
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric
2 tsp paprika
680 ml jar of passata
A mug of vegetable stock ( use 2 stock cubes)
A handful of chopped, fresh coriander stalks
Half a block of halloumi ( Optional )
100 ml double cream ( Optional )
Chopped fresh coriander leaves
Chopped fresh chillies
Rinse the urid beans thoroughly and soak for a minimum of 12 hours or overnight. Boil rapidly for 15 minutes and then drain.
Chop the onions and cook in the coconut oil for 10 minutes until its soft and golden. Stir in the coriander,cumin,turmeric,paprika and coriander stalks. Add the passata and give it a good stir. Add the mixture to the slow cooker along with the beans and pour in the boiling vegetable stock. Add a pinch or two of salt and give it another stir. Cover with the lid and cook on low for 5 hours. ( Check during cooking and add more stock if its too dry). When the dhal is cooked, stir through 100 ml double cream,(if using), for extra richness.
OPTION 1
Chop up the halloumi, into slices and dry fry in a non stick pan. It will be watery at first but once the water has come out it will start to brown. Turn and do the same on the other side. Top bowls of dhal with the halloumi, chopped fresh chillies and coriander leaves. Serve with naan bread and tender stem broccoli. ( Use a gluten free option naan, depending dietary preferences.)
OPTION 2
Cook some buckwheat, (which is gluten free), according to the pack instructions and serve with the black dhal along with a baby leaf and baby plum tomato salad, sprinkled with desiccated coconut.
Delicious !
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