House Black Urad Dal

Prep 30 min - Cook 4 hr + (Serves 8-10)

INGREDIENTS:

-454g dry black urad dal or dry Camellia black beans (soaked overnight in 3-4 liters cold water or cook with InstantPot bean setting)

-30g garlic cloves

-10g fresh ginger

-70g tomato paste

-8g fine sea salt

-1 tsp chili powder

-1 tsp garam masala

-120-160g coconut cream , to serve

METHOD

Clean the beans of impurities and rinse several times until the water is clear. If not cooking the beans with an InstaPot, fill a pot with water about 1-inch above the beans. Then bring to a boil and cook steadily for two to three hours. Skim off any impurities that rise to the surface, and add more boiling water as required to keep the grains well covered. The dal grains need to become completely soft, with the skins coming away from the white grain. When pressed, the white part should be creamy, rather than crumbly. When cooked, turn off the heat and set aside for 15 minutes.

In a morter, mix the garlic and ginger , tomato paste, salt, chilli powder and garam masala into a paste.

Carefully pour off the dal cooking water, then pour on enough freshly boiled water to cover the dal by 1/2 inch. Bring to a boil over a medium-high heat, then add the aromatic paste. Cook rapidly for 30 minutes, stirring regularly to prevent the mixture from sticking.

Lower the heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little boiling water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy. The creaminess must come from the grains disintegrating into the liquid and enriching it, not from the water being allowed to evaporate, leaving only the grains behind.

Add the coconut cream and cook for a further 15 minutes. Serve with chapatis or other Indian bread.