Lured by the scents of Indian cuisine and the cozy ambiance of London’s well-loved Irani-style Bombay cafe, Dishoom, numerous food enthusiasts have been captivated by one dish in particular – the famed Black Dal, also known as Dal Makhani. This thrilling culinary adventure is a journey worth embarking on, as we delve into the intricacies of this delightful dish.
The Allure of Dishoom’s Black Dal
Dishoom’s Black Dal, a rich, creamy, and utterly addictive dish, has been praised by vegetarians and meat-lovers alike. Its unique blend of flavors and aromas, coupled with its warm and hearty nature, makes it a must-try for any foodie. This particular interpretation of dal, inspired by Dishoom’s signature dish, features tender lentils bathed in a creamy tomato gravy, seasoned with a symphony of spices such as cinnamon, coriander, cardamom, and fennel.
Dishoom, a cherished Irani-style Bombay inspired cafe in London, considers their Black Dal as their most popular dish. When you visit, you’ll notice every table adorned with a small pot of dal accompanied by warm naan. The allure of Dishoom’s Black Dal lies in the rumor that this iconic dish is slow-cooked for over 24 hours, providing an unparalleled depth of flavor.
The Essence of Dal
Dal refers to dry pulses such as lentils, peas, and beans. The term also applies to the types of soups and stews made from these pulses. Dal is comforting, nutritious, packed with plant-based protein and fiber, making it an excellent choice for a wholesome meal, especially when served with rice or naan.
Unraveling Dal Makhani
Dal Makhani, the dish that has stolen the hearts of many, originated in New Delhi, India. It’s a modern spin on traditional dal, crafted with black beans or black lentils. What sets it apart is the incorporation of butter and cream. The word “Makhani” translates to “buttery”, pointing to the ingredient that lends this dal its special character.
The Flavor Profile of Dal Makhani
Dal Makhani, at its core, is a thick, flavorful soup made from lentils. This particular rendition boasts a deep, dark flavor profile, teeming with savory notes. The lentils maintain their form yet burst with flavor at the slightest pressure. It’s a hearty dish, spiced to perfection, with a hint of sweetness from the tomato, and a lush richness from the butter and heavy cream.
The Ingredients That Make the Dal
Creating this flavorful dal requires a selection of carefully chosen ingredients:
- black lentils: Often, dal makhani uses urad dal, from the mung bean family. However, the more commonly found black beluga lentils or petit black lentils work just as well.
- spices: A medley of whole cloves, star anise, ground coriander, ground cumin, cayenne, fennel seeds, garam masala, cardamom, bay leaf, and a cinnamon stick are essential in this dish.
- onion, ginger, and garlic: These are key in adding sweetness and warmth to the dish.
- tomato paste: This intensifies the flavor, adding a touch of sweetness and a lot of umami.
- butter and cream: These ingredients contribute to the signature creaminess and richness of the dal.
Black Lentils vs Urad Dal
Both urad dal and black lentils are integral to the world of pulses. Urad dal, from the mung bean family, are larger and resemble whole mung beans, whereas black lentils are smaller and disk-shaped. Both types of lentils can be used in this dish, each contributing to its unique texture and flavor.
The Art of Making Dal
Creating this dal may seem daunting due to its lengthy cooking time, but trust us when we say it’s worth the wait. The process is primarily hands-off, with the pot sitting in a low oven, requiring just an occasional stir. The end result is a truly remarkable dish that’s bound to impress.
Here’s a step-by-step guide on how to make dal:
- Soak the lentils. Rinse the lentils and soak them overnight in plenty of cold water.
- Cook the lentils. Rinse and drain the lentils. Boil them in a large pot with cold water and let them simmer until they’re soft yet able to hold their shape.
- Toast the spices. Toast the spices in a dry pan to release their aromas. Then, crush them or use a spice grinder to blend them.
- Saute the vegetables. Slowly cook onion, garlic, and ginger in a pan, until they meld into a soft paste. Stir in the spices, tomato paste, cooked lentils, and a bit of water.
- Braise the dal. Note the time, cover the pot, and place it in a 325°F oven for 3-4 hours. Check occasionally to see if you need to add water.
- Cook overnight. Reduce the oven temperature to 200°F and let the dal cook overnight.
- Finish the dal. The next day, increase the temperature to 300°F until you’ve reached 24 hours of total oven time. Stir in cream and butter, season with salt, and enjoy!
A Quicker Dal Makhani Recipe
If 24 hours seems too long to wait for your dal cravings, the Instant Pot version of this recipe is a fantastic alternative. Here’s how:
- Toast the spices in a dry pan over low heat to bring out their aromas, then crush or grind them.
- Add butter and oil to the Instant Pot insert. Saute diced onions, minced ginger, and minced garlic. Stir in the spices, add uncooked rinsed black lentils, tomato paste, and water.
- Cook on high pressure for 15 minutes. Quick release, vent carefully, and open the lid. Stir in butter and cream to finish. Season with salt and enjoy!
Slow and Steady vs Instant Gratification
While the Instant Pot version of the dal is quicker and lighter, the 24-hour dal offers a much richer and more complex flavor profile. The slow-cooked version allows for the tomato paste to condense and infuse the dish with a hint of tomato, while the Instant Pot version has a more pronounced tomato flavor. Both versions are delicious in their own right, and the choice ultimately depends on your personal preference and time constraints.
Pro Tips for the Perfect Dal
Here are a few tips to ensure your dal turns out perfectly:
- Soak your lentils overnight. This ensures the lentils hold their shape and become tender after cooking.
- Slow cooking in the oven adds a touch of smokiness. This isn’t a quick recipe, but the hands-off time comprises most of the time.
- A small, heavy-bottomed pot is ideal for cooking dal. A pot with a large base could lead to burning or drying out the dal, so it’s best to use a smaller pot or transfer the dal to a taller oven-safe dish and cover it with foil.
What to Serve with Dal
Dal can be enjoyed on its own, but it’s often served with various accompaniments to enhance its flavors. Some popular options include:
- Fluffy, homemade naan
- Cheesy or garlicky naan
- Creamy butter chicken
- Sweet and spicy ruby chicken curry
- Savory, hearty chicken biryani
The Dishoom Black Dal Recipe
Now that we’ve covered the basics of making Dishoom’s Black Dal at home, here’s the full recipe for you to try in your own kitchen. This recipe serves four, but can be easily doubled or halved to suit your needs. Enjoy this creamy, buttery lentil dish and experience for yourself why it’s such a sensation!
Ingredients
- 1 cup black lentils (black beluga lentils recommended)
- 2 whole cloves
- 1 star anise
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fennel seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 small onion, finely diced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 bay leaf
- 1 cinnamon stick
- 5.5 oz tomato paste (1 can)
- 2 tbsp heavy cream
- Salt to taste
Instructions
- Soak the lentils in cold water overnight. The next day rinse and drain well.
- Place the lentils in a large pot and cover with cold water by 2 inches. Bring to a hard boil over high heat for 5-10 minutes. Reduce the heat and simmer until the lentils are soft but hold their shape.
- Heat the oven to 325°F. Lightly toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom in a small dry pan. Crush or grind until fine.
- Heat up butter and oil in a small, oven-safe heavy-bottomed pot. Add the onion and cook until soft. Add the ginger and garlic and cook further. Stir in the spices, cinnamon stick, and bay leaf.
- Add the tomato paste and 1 cup of water to bring everything to a thick, soup-like consistency. Add the drained lentils to the pot, adding a bit of water to thin out if needed.
- Cover the pot tightly and place in the oven for 3-4 hours, checking every 30 minutes. Add water if needed.
- After 4 hours, note the time and turn the oven to 200°F. The next morning, turn the temperature up to 300°F, check if you need to add a bit of water, stir, and continue to cook in the oven until you hit 24 hours.
- Remove the pot from the oven and stir in the heavy cream and butter. Taste and season with salt. Enjoy with basmati rice or naan.
Note: If you’re short on time, you can finish the dal after 4 hours in the oven at 325°F and proceed directly to the finishing step.
The Nutritional Breakdown
Here’s the nutritional breakdown for each serving of Dishoom’s Black Dal:
- Calories: 235 Calories from Fat 94
- Fat: 10.4g (16% of Daily Value)
- Saturated Fat: 5.2g (33% of Daily Value)
- Cholesterol: 22mg (7% of Daily Value)
- Sodium: 71mg (3% of Daily Value)
- Potassium: 619mg (18% of Daily Value)
- Carbohydrates: 27.1g (9% of Daily Value)
- Fiber: 11.4g (48% of Daily Value)
- Sugar: 4.7g (5% of Daily Value)
- Protein: 9.9g (20% of Daily Value)
*Percent Daily Values are based on a 2000 calorie diet.