MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Black Bean Dal
Categories: Beans, Indian, Vegetarian
     Yield: 8 Servings

   100 g  Frozen sliced onion -OR-
     1 sm Onion; diced
     4 tb Garlic paste -OR-
     1    Garlic head; chopped
     1 tb Oil
     1 tb Garam masala
     1 tb Curry powder
   1/4 ts Ground cinnamon; (optional)
   1/2 ts Fennel seeds; (optional)
   400 g  Tin black beans;
          - drained & rinsed
   400 g  Tin green lentils;
          - drained & rinsed
   400 g  Tin chopped tomatoes
   800 ml Chicken or vegetable stock
   100 ml Coconut milk
          Salt & pepper

 Toss the onion into the largest saucepan you can find. This recipe
 makes a fairly generous amount of food, so you'll want a big vessel
 to cook it in! Then add the garlic to the pot. If using fresh garlic,
 the size doesn't matter so much here, as it has a long, slow cook to
 soften it; I like to leave mine fairly chunky, to find later on as
 sweet, hedonistic surprises.

 Add the oil, garam masala, curry powder, cinnamon, and fennel, if
 using, and set over a gentle heat. Cook together for around 5
 minutes, stirring to coat the alliums in the spices.

 Tip the black beans and green lentils into the pot. Add the tomatoes,
 and stir everything together. Cook for a further 5 minutes.

 Add half the stock or the same 400 ml water, and bring to the boil by
 turning up the heat. Reduce to a simmer as soon as it comes to the
 boil, stir well, and cook for 45 minutes, adding a little more stock
 or water occasionally if it thickens and looks like it is starting to
 dry out. Stir occasionally to stop the beans sticking and burning.

 When the daal has been cooking for 45 minutes, stir through the
 coconut milk, and season with a few generous pinches of salt and
 pepper. It is ready to eat now, but if you can spare the time and the
 fuel, cooking it for a further 30 minutes really develops the
 flavours and takes this dish to a whole new level.

 If that sounds like a hassle, you can leave it to cool completely--it
 will continue to cook--for 30 minutes, then just blast it with a
 little more heat just before serving.

 Recipe by Jack Monroe

 Recipe FROM: <https://www.panmacmillan.com/blogs/
 lifestyle-wellbeing/jack-monroe-free-ebook>

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