House Black Daal (v) Recipe

Rinse the black lentils thoroughly under cold water until the rinse water runs clear.

Place the rinsed lentils in a bowl with 4 cups of water and soak for 4–6 hours or overnight. Soaking shortens cooking time and improves texture.

Drain the soaking water. Transfer the soaked lentils to a heavy-bottomed pot or pressure cooker. Add 6 cups of fresh water, bay leaf, cardamom pods, peppercorns and 1 tsp salt.

If using a pressure cooker: cook on medium-high until you get 3–4 whistles, then reduce heat and simmer 10–12 minutes more. Allow pressure to release naturally. If using a pot: bring to a boil, then reduce to a gentle simmer, covered, for 60–75 minutes or until the lentils are tender and starting to break down. Skim any foam that forms while cooking.

Once lentils are tender, remove the bay leaf, cardamom pods, and peppercorns. Use the back of a spoon to lightly mash some lentils to thicken the daal; leave other lentils whole for texture. Keep the cooked lentils warm.

Heat oil in a wide skillet over medium heat until shimmering. If using butter for finishing, reserve for later.

Add cumin seeds and mustard seeds. When they begin to pop (about 30 seconds), add a pinch of asafoetida.

Add the chopped onion and sauté, stirring occasionally, until golden brown and caramelized, about 8–10 minutes. This step builds depth of flavor—don’t rush it.

Stir in the minced garlic, ginger and chopped green chili. Cook 1–2 minutes until fragrant but not burnt.

Add turmeric, ground cumin, ground coriander and red chili powder. Cook the spices with the aromatics 1 minute to bloom their flavors.

Add the chopped tomatoes and tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil begins to separate at the edges, about 6–8 minutes. Season with the remaining 1 tsp salt (adjust to taste).

Carefully transfer the tempering (tadka) into the pot with the cooked lentils. Use a spatula and a little cooking water to scrape all the flavorful bits from the pan into the daal.

Stir to combine, then bring the daal to a gentle simmer. If the daal is too thick, add up to 1–2 cups hot water to reach your preferred consistency. Simmer uncovered for 8–12 minutes to meld flavors, stirring occasionally so it doesn't stick.

Taste and adjust salt and spice levels. If you prefer a smoother, creamier daal, use an immersion blender briefly to purée 1/4–1/3 of the mixture, then stir to incorporate.

Stir in the butter (if using) and lemon juice. Sprinkle garam masala over the daal and stir gently.

Ladle the House Black Daal into a serving bowl and garnish generously with chopped cilantro.

Serve hot with steamed basmati rice, jeera rice, naan or roti. Leftovers keep in the refrigerator for up to 4 days and reheat gently on the stove, adding a splash of water as needed.