This is a variation on my black dhal recipe.
We all seem to have head colds at the moment so I wanted to add some spicy warmth to the dhal using cinnamon and cloves, it worked really well, soothing and calming!
This makes a BIG pot of dhal but I freeze leftovers for another night, defrost fully, heat gently, you might need to add a little water or cream to loosen it up again.
3 cloves garlic
60g ginger, peeled
5 large tomatoes
1 red onion, peeled and quartered
400g urid dhal
2 large dried chillies
4 x 5cm cinnamon sticks
200g tomato paste
Preheat the oven to 150degrees Centigrade.
In a processor, process the garlic, ginger, tomatoes and onion with a little water until lump free.
In a large oven proof pan with lid, heat the ghee.
Add the processed paste to the pan and cook gently until it has thickened, this can take 30-40 mins, it should darken in colour too.
Add the dhal, chillies, cinnamon stick and cloves, mix well.
Pour in the water, cream and tomato paste, again, stir well.
Pop in the oven and bake for three and a half to four hours, stirring occasionally.
You may need to add a little water if it is thickening up too quickly.
Season with salt towards the end of the cooking time.