Dhal with beluga lentils

Dhal with beluga lentils is made like a classic Indian dhal but it gets a different color and a slightly different taste and consistency from the black beluga lentils. Actually, you can make dhal from most types of lentils: red, yellow, green, black. You just have to expect to adjust the cooking time and the amount of liquid added a little. Beluga lentils have a slightly firmer consistency than red lentils, which are typically used in dhal, but they can be cooked out, giving a nice creamy but still coarse consistency. The black lentils also give the dish a spicier flavor, which really suits the dish.

TIP: Also try this recipe: lentil curry with coconut milk or ghormeh sabzi lamb stew

Middle Eastern dhal with toppings

Dhal is actually an Indian recipe, but it's delicious to give it a Middle Eastern twist by choosing some slightly alternative toppings: pomegranate and tahini. It's a combination of creamy and fresh/sweet that really goes perfectly with the spicy dhal. If you prefer a completely classic Indian dhal, it's recommended that you simply top with yogurt and perhaps toasted almonds, coconut flakes or small cubes of mango. No matter whether you prefer Middle Eastern or Indian-inspired toppings, the dish tastes delicious with flatbread or naan bread. You can also serve it with Indian papadums (tempered thin and crispy breads made from rice or lentil flour) or just classic with rice.

More recipes with beluga lentils

For meatless days, lentils are a great source of protein. The small, fiber-rich lentils can be used to give a good texture, and they are both filling and delicious. Try some of these vegetarian recipes with lentils:

• Lentil soup with coconut milk
• Lentil stew with tahini and pickled fennel
• Vegetarian lasagna with lentils, spinach and green pesto
• Dahl on yellow peas with new potatoes and paneer
• Spaghetti with lentil bolognese