We love dhal and this cheat’s version is delicious! It’s similar to a dhal makhani but a fraction of the effort to make. We will never be without 2 tins of lentils again! Serve with rice or naan of course.
Wine Suggestion: a regular grenache, Domaine Ventenac’s “les Dissidents” Paria because it has an effortless freshness and gentle plummy, warm spices of a juicy core of red fruit.
Cheat’s Dhal – serves 4 to 6
- 2-3 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp chilli flakes
- 3 tbsp tomato purée
- 2 x 400g tins green lentils, drained
- 50g butter
- 150ml double cream
- 300ml boiling water
Heat a large heavy saucepan over a medium-high heat. Add the vegetable oil and the onion and stir-fry until softened and starting to brown at the edges.
Stir in the spices until the onions are coated, then add the tomato purée and cook for 2 minutes. Stir in the lentils, then the butter and stir until melted. Pour in the cream and season generously, then pour in the water and stir again.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally, until thick and creamy. Season to taste and serve.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
Jono & Jules do food & wine 