House Black Daal Recipe
Recipe information
Make House Black Daal in just 24h . A Dishoom signature dish - dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
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Ingredients
Lentils & Base
Aromatics & Spice Paste
Spices & Tempering
Finishing
Lentils & Base
1. Soak the lentils
Rinse the black lentils under cold water until the rinse runs clear. Place in a large bowl, cover with at least 1.5 liters of cold water and soak for 6–8 hours or overnight. Drain and rinse again.
2. Initial long, slow cook
Transfer soaked lentils to a heavy-bottomed pot or pressure cooker. Add 2.4 liters (2400 ml) of water, turmeric and 1 tsp salt. Bring to a gentle boil, then reduce to the lowest simmer. Partially cover and simmer very gently for 3–4 hours, stirring occasionally and skimming any foam. Add more water in 200–300 ml increments as needed to maintain a thick but stirring-friendly consistency (final cooked liquid will be silky and reduced). If using a pressure cooker, cook on low pressure for 40–50 minutes then release slowly and continue gentle simmer in a pot to reduce.
3. Low-and-slow overnight meld
After the initial cook, allow the pot to cool slightly. Transfer to a low oven (90–110°C / 200–225°F) or to a very low simmer on the stovetop for 12–18 hours total cooking/holding time. Every 2–3 hours, check, stir, and add a little water (100–200 ml) if it becomes too thick or to prevent sticking. This long slow cook deepens flavor and creates the signature dark, silky daal.
4. Final seasoning and butter
When the lentils are creamy, thick and deeply darkened (after the long cook), stir in the butter and the remaining 1.5 tsp salt. Keep warm on the lowest heat while you prepare the tempering and aromatics.
Aromatics & Spice Paste
5. Make the garlic-ginger paste
In a small food processor or using a mortar and pestle, blitz the garlic, ginger and green chilies with a pinch of salt to a smooth paste. Add a splash (1–2 tbs) of water if needed. Set aside.
6. Cook the onion-tomato base
Heat 1 tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until deep golden brown and caramelized, 12–18 minutes. Add the chopped tomato and cook until it breaks down and the mixture is thick, 6–8 minutes more. Add the garlic-ginger paste and cook for 3–4 minutes until the raw aroma disappears.
Spices & Tempering
8. Temper whole spices
In a small saucepan or skillet, heat the remaining 3 tbs oil over medium heat. When hot, add mustard seeds and let them pop. Add cumin seeds and fenugreek seeds and fry for 20–30 seconds until aromatic (be careful not to burn fenugreek).
9. Toast powdered spices
Immediately add ground coriander, ground cumin and red chili powder to the hot oil and stir for 20–30 seconds to bloom the spices. Remove from heat briefly to prevent scorching.
10. Combine tempering with onion-tomato paste
Pour the hot tempered spice-oil over the cooked onion-tomato paste. Stir to combine and return the mixture to a gentle heat for 2–3 minutes so flavors marry. Add amchur (or hold lemon juice for the end).
11. Finish with garam masala
Stir in garam masala, then ladle the spice-onion mixture into the pot with the cooked black lentils. Mix thoroughly so the daal turns glossy and richly spiced. Simmer together for 10–15 minutes on lowest heat so the flavors meld.
Finishing
12. Adjust seasoning and acidity
Taste and adjust salt. If you used amchur earlier and prefer fresher acidity, add up to 1 tsp lemon juice now to brighten. If the daal is too thick, stir in small amounts of hot water to reach a spoonable, velvety consistency.
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