Slow-Cooked Black Daal with Pan-Fried Cod
This is one of those dishes that is really satisfying to make as it requires a little patience but the results are well worth it. Daal (sometimes spelt dal) is an Indian term for all sorts of lentils and pulses but in this context it refers to a creamy, almost smooth curry made with a plethora of gentle spices, tomatoes and, of course, black lentils.
As I've said, patience is key with this dish as the lentils themselves must be first soaked overnight and then the dish cooks slowly for 6 hours in the oven. This may sound time-consuming but in fact it's the opposite as you can pretty much just forget about it all day and dinner will sort itself out!
Slow-Cooked Black Daal with Pan-Fried Cod
Serves 6
For the dhal:
350g whole black lentils (urad daal)
2 onions
6 cloves garlic
100g ginger
unsalted butter
2 tbsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
1 tsp all spice
1 tbsp tomato purée
1 vegetable stock cube
1 x 400g tin tomatoes
75ml single cream
For the cod:
6 cod fillets
1 lemon
oil
salt and pepper
fresh coriander (optional)
Soak the lentils overnight in plenty of cold water to let them soften and expand. The next morning, preheat the oven to 150C/300F/Gas Mark 2. Peel the onions, garlic and ginger then blitz to a paste in a food processor. Melt 25g butter in a large overproof casserole over a medium heat. Add all the spices, fry for 1 minute then stir in the blitzed onion paste. Cook for 20 minutes or until softened and golden brown, stirring regularly with a splash of water to stop it from sticking.
Stir in the tomato purée and crumble in the stock cube. Add the tinned tomatoes and the drained lentils along with 2 litres of water. Bring to the boil, season then cover with a lid or tin foil. Place in the oven for around 6 hours, checking halfway through and topping up with 500ml more water.
When the dhal has cooked, stir through the cream, scraping around the edges to make sure everything is well mixed. Set to one side while you cook the fish. Heat a large frying pan over a medium-high heat and add a good drizzle of oil. Season the fillets on both sides with plenty of pepper and the zest from the lemon. Cook the fish in the hot pan for around 3 minutes each side then squeeze over the lemon juice and remove from the heat to rest.
Divide the dhal between six shallow bowls and top with the cooked fish, a sprinkling of salt and some coriander, if you like.
As I've said, patience is key with this dish as the lentils themselves must be first soaked overnight and then the dish cooks slowly for 6 hours in the oven. This may sound time-consuming but in fact it's the opposite as you can pretty much just forget about it all day and dinner will sort itself out!
Slow-Cooked Black Daal with Pan-Fried Cod
Serves 6For the dhal:
350g whole black lentils (urad daal)
2 onions
6 cloves garlic
100g ginger
unsalted butter
2 tbsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
1 tsp all spice
1 tbsp tomato purée
1 vegetable stock cube
1 x 400g tin tomatoes
75ml single cream
For the cod:
6 cod fillets
1 lemon
oil
salt and pepper
fresh coriander (optional)
Soak the lentils overnight in plenty of cold water to let them soften and expand. The next morning, preheat the oven to 150C/300F/Gas Mark 2. Peel the onions, garlic and ginger then blitz to a paste in a food processor. Melt 25g butter in a large overproof casserole over a medium heat. Add all the spices, fry for 1 minute then stir in the blitzed onion paste. Cook for 20 minutes or until softened and golden brown, stirring regularly with a splash of water to stop it from sticking.
Stir in the tomato purée and crumble in the stock cube. Add the tinned tomatoes and the drained lentils along with 2 litres of water. Bring to the boil, season then cover with a lid or tin foil. Place in the oven for around 6 hours, checking halfway through and topping up with 500ml more water.
When the dhal has cooked, stir through the cream, scraping around the edges to make sure everything is well mixed. Set to one side while you cook the fish. Heat a large frying pan over a medium-high heat and add a good drizzle of oil. Season the fillets on both sides with plenty of pepper and the zest from the lemon. Cook the fish in the hot pan for around 3 minutes each side then squeeze over the lemon juice and remove from the heat to rest.
Divide the dhal between six shallow bowls and top with the cooked fish, a sprinkling of salt and some coriander, if you like.
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