House Black Daal Recipe

Inspired by Dishoom Carnaby

Time2h

Serves4

A comforting dish of black lentils slow-cooked to perfection.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 cups Black lentils (urad dal)

4 cups Water

1 medium Onion, finely chopped

4 cloves Garlic, minced

1 tablespoon Ginger, minced

1 medium Tomato, pureed

1 teaspoon Cumin seeds

1 teaspoon turmeric powder

1 teaspoon Garam masala

to taste Celtic sea salt

1/2 cups Cilantro, chopped (for garnish)

2 tablespoons Ghee or oil

Method

Cooking Instructions

Prepare the Lentils

Rinse the black lentils under cold water until the water runs clear. Soak them in water for at least 4 hours or overnight for best results.

Cook the Lentils

In a large pot, combine the soaked lentils and 4 cups of fresh water. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the lentils are soft and creamy.

Sauté the Aromatics

In a separate pan, heat the ghee or oil over medium heat. Add cumin seeds and let them sizzle for a minute. Then add the chopped onions and sauté until they are golden brown.

Add Garlic and Ginger

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Incorporate Tomatoes and Spices

Add the pureed tomato, turmeric powder, garam masala, and salt to the onion mixture. Cook for 5-7 minutes until the oil starts to separate from the mixture.

Combine and Simmer

Pour the aromatic mixture into the pot with the cooked lentils. Stir well and let simmer for another 10-15 minutes to meld the flavors.

Garnish and Serve

Adjust salt to taste and serve hot, garnished with chopped cilantro.