Indian Black Bean Dhal
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 1 large onion (chopped)
- 2 cloves garlic cloves (crushed)
- 1 tsp fresh ginger (grated)
- 1 tsp ground Cumin
- ½ tsp ground Turmeric
- 3 ½ cups vegetable stock
- 1 Dried Tomato (chopped)
- 3 cups canned black beans (drained and rinsed)
- ⅞ cup single cream (20% fat)
- 3 balsamic vinegar
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Salad spinner, 1 Salad bowl, 1 Small bowl, 1 Salad server, 1 Large knife, 1 Bowl, 1 Tablespoon, 1 Whisk
Preparation steps
1.
Heat the oil in a large pan and add the onion and garlic and fry for a few minutes, to soften.
2.
Add the ginger, cumin and turmeric, fry for 30 seconds, then pour in the stock.
3.
Add the tomato and the beans. Bring to the boil, season with salt and ground black pepper then turn down the heat and simmer for 30 minutes.
4.
Take out half of the beans, puree the soup and then put the beans back into the soup.
5.
Stir in the cream, reheat the soup and season to taste with vinegar.
6.
If the soup is too thick, stir in a little more vegetable stock or water.
7.
Ladle into bowls and add a swirl of yogurt to each and garnish with dill.
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