Kali Dal (Dahl, Dhal, Daal) - cooking recipe

Ingredients

250 g whole black lentils
1 onion, roughly chopped
2 garlic cloves, roughly chopped
5 cm gingerroot, roughly chopped (2 inch)
1 green chili, roughly chopped
120 ml oil (1/2 cup)
2 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon chili powder
3 tablespoons garam masala
150 ml cream (2/3 cup)

Preparation

Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
Drain the lentils, reserving the cooking liquid.
Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
Just before serving, stir in the cream and simmer for another 2 minutes to heat through.