Method

• Start the dhal the day before by soaking the red lentils overnight in cold water.
• When ready to cook the lentils, place the lentils in a fine-mesh sieve and rinse well under cold running water until the water runs clear.
• Put all the ingredients for the dhal into a large saucepan with the exception of the salt.
• Bring to the boil and reduce the heat. Simmer for 30 minutes, stirring the mixture frequently.
• When the mixture reaches a smooth consistency take off the heat, remove the chilli, then season with salt to taste.
• Meanwhile make the Black Garlic Tadka – melt the ghee or vegetable oil in a frying pan set over a medium heat.
• Add the onions with a pinch of salt. Cook for 10 minutes until the onion slices are soft and translucent.
• Stir in the mustard seeds, cumin seeds and ground coriander. Cook for one minute.
• Add the shredded coconut, chopped fresh coriander and the Black Garlic Cloves at the very end.
• Once the coconut dhal is cooked, transfer to a serving bowl. Spoon over the Black Garlic Tadka. Serve immediately.

To Serve: delicious served with naan bread or as a side dish with other Indian dishes such as BGK’s Black Garlic ‘Regal’ Chicken Curry.