When we visited London a few months ago, this amazing Indian restaurant had black dhal. The restaurant is called Dishoom and it is well worth the trip to London :)! Anyway black dal one of my hubby's favorite Indian dishes to date & I had to try making it. Very excited with how it came out! Check it out below.
Time: 1 hour
Ingredients:
- 1 cup black dhal
- 1/2 cup half & half or cream
- 3.5 cups water
- 1 handful methi leaves (fenugreek)
- 1 tablespoon chopped garlic
- 1/2 onion, diced
- 1 can tomato purée
- 1 tablespoon chopped ginger or ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon Garam masala
- 2 tablespoons vegetable oil
- 3-4 cloves freshly chopped garlic
- salt to taste
- 2-3 wiri wiri peppers (can use regular chili peppers as well)
Recipe:
- Soak the dal overnight in water.
- In a large, deep pan, heat 1.5 tablespoons oil & cumin seeds. Wait about 30 seconds before adding in the diced onion. Add the tablespoon chopped garlic as well.
- Add all of the spices & sauté for another 30 seconds.
- Pour in the tomato purée & the peppers. Let the mixture come to a boil then add in the black dal & the methi leaves. Add in 3 cups of water. Add the cream or half & half. Add salt.
- At this step you can cover it & let it simmer so the dal softens. This will most likely take 2-3 hours depending on how high you set the heat. I kept mine on medium low. Alternatively, you can put all of the ingredients in a pressure cooker for 18-20 minutes! Super quick way to make it.
- Once the dal softens, test for salt, etc. Add spices as needed.
- If you have a gas stove: In a metal (don't use plastic!) ladle, add 1/2 teaspoon oil, the freshly chopped garlic cloves, & another pinch of cumin seeds. Hold the bottom of the ladle over one of the burners & allow the garlic to brown.
- Next, carefully move the ladle & submerge it into the dal. When you do this, have the lid for the pan handy so you can use it as a shield as the dal might splatter & it will be hot. This step isn't necessary but it adds a burst of flavor to the dish!
Enjoy your Dal Makhani with naan, roti, or rice!
