Creamy Black Dhal
Ingredients
- 50 g butter
- 3 garlic cloves, crushed
- 1/2 tsp. mild chilli powder
- 1 tsp. garam masala
- 5 cm piece fresh root ginger, peeled and finely grated
- 2 tbsp. tomato purée
- 2 x 250g pouches beluga lentils, we used Merchant Gourmet
- 75 mL double cream, plus extra to drizzle
- Small handful coriander, roughly chopped
- Flatbreads, optional
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