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Smoky black bean dal
Ingredients
Step 1/3
- 25 g ginger
- 4 cloves garlic
- 800 g canned black beans
- 1 tbsp garam masala
- 1œ tsp smoked paprika powder
- 1 tsp chili flakes
Finely grate ginger and garlic, or pulse into a paste in a mortar and pestle. Drain black beans. Heat coconut oil in a pot over medium heat. Add ginger and garlic and fry, until soft and very fragrant, approx. 3 min. Add garam masala, chilli flakes, and smoked paprika powder. Fry for 1 minute to bloom the spices.
Step 2/3
- 80 g tomato paste
- 450 ml water
Add tomato paste and continue to fry until slightly caramelised, approx. 3 min. Add black beans, bay leaf and 400 ml water. Season with salt.Bring to a boil and let simmer on medium low heat for approx 15 min., or until beans are soft.
Step 3/3
- 100 ml coconut milk
Remove approx. 1 cup of the mixture and add to a measuring cup. Pulse with an immersion blender until smooth and stir back into the pot. Alternatively, mash approx 1/4 of the mixture with a fork to thicken the sauce. Add coconut milk, stir thought and cook for approx. 2 min. more. Serve with rice and garnish with cilantro and toasted coconut flakes. Enjoy!
Enjoy your meal!