DETOX

BLACK DAHL

SERVES 3–4

• 250g black beluga lentils

• 25g butter or coconut oil

• 1 small onion (around 100g), peeled and finely diced

• 1 bay leaf

• 2 cardamom pods (don’t worry if you don’t have these)

• 2 garlic cloves

• 1 tbsp ground or minced ginger

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp chilli powder

• 50g tomato purée

• 1 vegetable stock cube

• Salt

• 1–2 tsp garam masala

• 200ml double cream (or use oat cream)

• Butter, to serve (optional)

If you’ve ever been to Dishoom in London you’ll understand the wonder that is black dahl. I don’t have the time or inclination to cook something for 24 hours, so although my version isn’t quite as good, I think it comes reasonably close. Onions and garlic are also a source of sulphur, which your liver needs for its detoxification enzymes.

Rinse the lentils until the water runs clear.

Melt the butter or coconut oil in a medium-sized saucepan and cook the diced onion for 5 minutes, along with the bay leaf and cardamom pods (if using).

Peel and crush the garlic and add to the pan along with the ginger. Cook for another 5 minutes.

Add the coriander, cumin and chilli powder and stir for a minute. Add the tomato purée and stir until thoroughly combined.

Add the stock cube, lentils and around 500ml of water. Bring to a gentle simmer, and cook for at least 30 minutes, ideally around 2 hours, adding more water regularly as needed.

Season well with salt and garam masala. Add the cream, and some extra butter if you feel like making it extra creamy! Stir until well combined and serve.