{"id":56315,"date":"2025-11-06T10:20:12","date_gmt":"2025-11-06T10:20:12","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=56315"},"modified":"2025-11-08T12:43:08","modified_gmt":"2025-11-08T12:43:08","slug":"black-garlic-coconut-dhal","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-coconut-dhal\/","title":{"rendered":"Black Garlic Coconut Dhal"},"content":{"rendered":"\t\t

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Black Garlic Coconut Dhal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A quick and easy to prepare creamy coconut dhal packed with flavour with an extra hit in the form of Black Garlic Tadka. Warm, inviting and incredibly delicious!\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins + overnight soaking | Cook: <\/b>30 mins | Serves:<\/b> 4 as a side dish\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V <\/span>|<\/span>\u00a0<\/span>Ve:\u00a0<\/strong>use vegetable oil not ghee<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
250g split red lentils<\/li>
2 cloves white garlic- peeled and crushed<\/li>
humb sized piece of fresh ginger \u2013 peeled and grated<\/li>
\u00bd tsp turmeric<\/li>
1 tbsp garam masala<\/li>
1 fresh chilli \u2013 slit lengthways<\/li>
400ml tin full fat coconut milk<\/li>
250ml water<\/li>
Salt to taste<\/li><\/ul>
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For the Black Garlic Tadka<\/strong><\/p>
2 tbsp ghee or vegetable oil<\/li>
1 medium onion \u2013 peeled and sliced into half moons<\/li>
Pinch of salt<\/li>
1 tsp brown mustard seeds<\/li>
1 tsp cumin seeds<\/li>
\u00bd tsp ground coriander<\/li>
3 tbsp shredded coconut<\/li>
1 heaped tbsp chopped fresh coriander<\/li>
8 cloves Black Garlic<\/strong><\/a><\/span> \u2013 chopped<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t
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Method<\/span><\/p>
Start the dhal the day before by soaking the red lentils overnight in cold water.<\/li>
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.<\/li>
Put all the ingredients for the dhal into a large saucepan with the exception<\/span> of the salt.<\/li>
Bring to the boil and reduce the heat. Simmer for 30 minutes, stirring the mixture frequently.<\/li>
When the mixture reaches a smooth consistency take off the heat, remove the chilli, then<\/span> season with salt to taste.<\/li>
Meanwhile make the Black Garlic Tadka \u2013 melt the ghee or vegetable oil in a frying pan set over a medium heat.<\/li>
Add the onions with a pinch of salt. Cook for 10 minutes until the onion slices are soft and translucent.<\/li>
Stir in the mustard seeds, cumin seeds and ground coriander. Cook for one minute.<\/li>
Add the shredded coconut, chopped fresh coriander and the Black Garlic Cloves at the very end.<\/span><\/li>
Once the coconut dhal is cooked, transfer to a serving bowl. Spoon over the Black Garlic Tadka. Serve immediately.<\/li><\/ul>
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To Serve:\u00a0<\/strong>delicious served with naan bread or as a side dish with other Indian dishes such as BGK\u2019s Black Garlic \u2018Regal\u2019 Chicken Curry.<\/u><\/b><\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Featured Products:<\/p>
Black Garlic Cl<\/a>oves<\/a><\/span><\/strong><\/span>\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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