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Red Bean Dhal
Most of us here have made a dhal, right? But have you ever made one with BEANS? @dominiquewoolf has levelled up a classic comfort food with our QUEEN RED BEANS for maximum satisfaction. Top with some pickles ginger, pak choi and a hearty drizzle of crispy chilli oil. Mmmm tuck in!
Ingredients
1 tbsp oil
1 onion, finely chopped
250g red lentils, thoroughly rinsed until water runs clear
1 tbsp tomato puree
3 cloves of garlic, crushed
1 thumb of ginger, finely grated
1 tbsp curry powder (whichever heat you prefer)
1 tsp ground turmeric
1 x 400g tin of chopped tomatoes
1 x 400g tin of full-fat coconut milk
400ml veg stock
1 jar Bold Bean Co Queen Red Beans, drained
A bunch of fresh coriander, roughly chopped, to serve
Handful of fresh coriander, chopped-to serve
Options to topPak choi
Pickled radishes
Chilli oil
Serving suggestionsBasmati rice
Chapatis or naan
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Directions
In a large saucepan, heat the oil then fry the onion on a medium heat for around 8-10 minutes, until golden brown.
Add the tomato puree, ginger, garlic, turmeric and curry powder and fry for another 2-3 minutes, stirring constantly to ensure it doesn’t burn. Add a splash of water to loosen, if necessary.
Pour in the tinned tomatoes and stir to infuse in all of the spices.
Add the lentils coconut milk and 250ml of stock, stirring well. Bring to a boil then reduce to a low heat and cover for around 30-35 minutes until the lentils are tender, again stirring occasionally. It is important to keep an eye on them throughout-if they have absorbed all the liquid then add a bit more water or stock as you go (100mls at a time).
Pour in the drained beans and cook for a further 3-4 minutes to warm them through and until the lentils are fully cooked. Season well with a good pinch of salt.
Serve scattered with the coriander and any toppings of choice.
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