Smoky black bean dal

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“This recipe is my approximation of Dishoom's house black dal using what I had on hand in my pantry. Instead of urad dal lentils, I used canned black beans (which makes the recipe faster to cook) and instead of cream, I opted for coconut milk. Not only is this recipe made entirely from pantry ingredients, it's vegan, gluten and lactose free, so it's a surefire people-pleaser—and let me tell you, the taste is more than good too! Serves 4 with basmati rice as a side—and as always, some pickled red onions would not go astray. #stayhomekeepcooking”