Subj : Black Bean Dal To : All From : Ben Collver Date : Thu Nov 20 2025 08:26:33 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Bean Dal Categories: Beans, Indian, Vegetarian Yield: 8 Servings 100 g Frozen sliced onion -OR- 1 sm Onion; diced 4 tb Garlic paste -OR- 1 Garlic head; chopped 1 tb Oil 1 tb Garam masala 1 tb Curry powder 1/4 ts Ground cinnamon; (optional) 1/2 ts Fennel seeds; (optional) 400 g Tin black beans; - drained & rinsed 400 g Tin green lentils; - drained & rinsed 400 g Tin chopped tomatoes 800 ml Chicken or vegetable stock 100 ml Coconut milk Salt & pepper Toss the onion into the largest saucepan you can find. This recipe makes a fairly generous amount of food, so you'll want a big vessel to cook it in! Then add the garlic to the pot. If using fresh garlic, the size doesn't matter so much here, as it has a long, slow cook to soften it; I like to leave mine fairly chunky, to find later on as sweet, hedonistic surprises. Add the oil, garam masala, curry powder, cinnamon, and fennel, if using, and set over a gentle heat. Cook together for around 5 minutes, stirring to coat the alliums in the spices. Tip the black beans and green lentils into the pot. Add the tomatoes, and stir everything together. Cook for a further 5 minutes. Add half the stock or the same 400 ml water, and bring to the boil by turning up the heat. Reduce to a simmer as soon as it comes to the boil, stir well, and cook for 45 minutes, adding a little more stock or water occasionally if it thickens and looks like it is starting to dry out. Stir occasionally to stop the beans sticking and burning. When the daal has been cooking for 45 minutes, stir through the coconut milk, and season with a few generous pinches of salt and pepper. It is ready to eat now, but if you can spare the time and the fuel, cooking it for a further 30 minutes really develops the flavours and takes this dish to a whole new level. If that sounds like a hassle, you can leave it to cool completely--it will continue to cook--for 30 minutes, then just blast it with a little more heat just before serving. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .