BLACK GARLIC & YELLOW LENTIL DAAL

SERVES: 4

PREP TIME: 6-8 hours | COOK TIME: 35 minutes

INGREDIENTS

For the daal: 

1 tsp bicarbonate of soda  

200g yellow lentils  

1 litre  vegetable stock  

1/2 butternut squash, peeled and 2cm cubed  

1 tsp turmeric powder  

20g ginger, peeled and finely grated  

For the spiced black garlic topping: 

2 tbsp ghee  

1 tsp white sugar  

1 tsp cumin seeds  

1 tsp brown mustard seeds  

Pinch of dried red chilli flakes  

1 red onion, finely sliced  

6 cloves black garlic 

200g cherry tomatoes, halved  

Serving suggestions:  

lime wedges  

fresh coriander  

plain yoghurt  

naan bread  

METHOD

Place the lentils into a bowl and cover with several inches of water. Add the bicarb, stir to combine, and set aside to soak for 6-8 hours.  

When you are ready to cook, drain the lentils.  

Place the stock into a pan and bring to a simmer. Add the soaked lentils and simmer until about halfway cooked. At this stage you want them tender, but still with a bite.  

Then add the turmeric, ginger, and squash and continue to cook until the lentils and squash are completely tender.  

To make the topping, place a frying pan over medium-high heat. Add the ghee and once it melts, add the sugar. Once the sugar has started to melt add the cumin seeds, mustard seeds, and chilli flakes. Cook until fragrant and popping, about a minute.  Add the onions and black garlic and cook until softened, about 10-12 minutes. Use your spatula to break the cloves of black garlic up into the onions, so you get a little in every bite.  

Finally add the tomatoes and cook for a further 4-5 minutes, until they are burst and jammy.  

Serve the daal with a generous portion of the black garlic onions.  

Recipe by Órflaith Noone

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