House Black Daal Recipe

Prepare and cook lentils

Rinse the whole black lentils (urad dal) under cold water until water runs mostly clear. Drain. In a pressure cooker or heavy pot, combine rinsed lentils, 3 cups water, turmeric, and 1/2 teaspoon of the salt. If using a pressure cooker: bring to pressure and cook for 20–25 minutes on medium-low (about 3–4 whistles depending on cooker) until the lentils are soft but intact. If using an Instant Pot: cook on high pressure for 30 minutes with a natural release of 10–15 minutes. If cooking in a pot on the stove, simmer covered for 60–75 minutes, stirring occasionally, and add more water as needed to keep a soupy consistency. Once cooked, mash lightly with the back of a spoon for a slightly creamy texture. Taste and adjust salt to a total of 1.5 tsp (add remaining salt now if needed). Keep warm.

Prepare tempering

Heat 3 tablespoons oil (and 1 tablespoon butter if using) in a wide skillet or saucepan over medium heat. When hot, add cumin seeds and mustard seeds; let them sputter for 10–15 seconds. Add crushed cardamom, cinnamon stick, and bay leaf; sauté 20–30 seconds until fragrant.

Sauté aromatics

Add the chopped onion and a pinch of salt. Cook over medium heat, stirring, until the onion is softened and golden at the edges, about 8–10 minutes. Add minced garlic, ginger, and slit green chilies; cook 1–2 minutes until raw aroma disappears.

Tomatoes and spices

Add the chopped or crushed tomato, ground coriander, ground cumin, red chili powder, and 1/4 teaspoon salt. Cook, stirring, until the tomatoes break down and the oil begins to separate from the masala, about 6–8 minutes. If the mixture looks too dry, add 1–2 tablespoons water.

Combine with lentils

Remove and discard the cinnamon stick and bay leaf if desired. Pour the hot cooked lentils into the pan with the tempered onion-tomato base. Stir to combine. Bring the mixture to a gentle simmer and cook together for 8–10 minutes, adjusting consistency with up to 1 cup water if you prefer a thinner dal. Taste and add remaining salt if needed. Stir in garam masala and crushed kasuri methi.

Finish and adjust

Turn off the heat and stir in the heavy cream or coconut cream if using for richness. Add lemon juice and chopped cilantro; stir to combine. For an optional smoky, richer garnish (tadka), heat 1 tablespoon oil or ghee in a small pan until hot and pour over the dal just before serving. This will sizzle and release more aroma.

Serve the House Black Daal hot, garnished with extra cilantro and a wedge of lemon on the side. It pairs well with steamed rice, jeera rice, or warm naan.