Super Easy Dishoom Black Dal Recipe

If you’re in the UK and you haven’t been to Dishoom yet, stop whatever you’re doing, book a train or a flight to London, Birmingham, Edinburgh, or Manchester, and get in the queue (there’ll always be a queue, by the way).

This restaurant is Indian food on another level. They do it all – from chat masala and paneer tikka to bun maska and chai.

But their signature dish, the “Black Dahl” (or black dal), is a cut above the rest.

This is truly god tier. The black dal is Dishoom’s version of dal makhani, but without kidney beans. Creamy, rich, and viscous, it’s the perfect companion for a freshly baked chapati or naan bread.

Best of all, the black dal is so easy to make. And that’s exactly what we’re going to do today. So, let’s get started.

Dishoom black dal recipe

Ingredients

Serves: 6-8

• 300g black/urad dal (it goes by a few different names, but you’ll be able to find it at most Asian supermarkets)
• Handful of fresh ginger and garlic
• 70g tomato puree (tomato paste in the U.S.)
• 1/3 tsp garam masala
• 2/3 tsp chilli powder
• 2 tsp vegetable oil
• 90g salted butter
• 90g double cream (OR 45g double cream / 45g Greek yoghurt for a lighter version)

Directions

1. To start, peel the ginger and garlic. You can use a spoon to easily peel the ginger. Once peeled, chop the ginger and garlic, and blend them together in a blender with the vegetable oil. You may need to add a little extra oil and water to help blend it smoothly. Blend until you have a paste.
2. Then clean the dal. Place the dal in a large bowl and fill it with water, then whisk it for 10 seconds to remove any debris. Repeat this process three to four times, draining and adding fresh water each time.
3. Next, transfer the cleaned dal to a pan with four litres of water and bring it to a boil over medium-high heat.
4. Skim off any imperfections that rise to the surface and stir regularly. The dal will take about two to three hours to cook. You can tell when it’s ready by squeezing it – it should be creamy, not crumbly.
5. Once the dal is cooked, turn off the heat and let it sit for 15 minutes.
6. Drain the dal through a fine mesh strainer, but don’t dry it completely.
7. Return the dal to the pan and cover it with three to four centimetres of water (or stock). Bring it to a boil over medium-high heat.
8. While the dal is boiling, prepare the tomato paste. Mix together the garlic and ginger paste, tomato puree, chilli powder, garam masala and a few pinches of salt in a bowl. Stir well and taste, adjusting the salt if needed.
9. After the dal has been boiling for about 30 minutes, add the butter and tomato paste mix to the pan. Continue cooking at a boil for another 30 minutes. Keep an eye on it, as the water can evaporate quickly.
10. Reduce the heat to low and simmer the dal for about an hour and a half. You can optionally split the dal into two pans and add either cream or yogurt, depending on your preference. Simmer for an additional 15 minutes.
11. The dal is ready to serve. The dal can be served either hot or cold with chapati or rice. It also tastes even better after a day in the fridge.