This is a special recipe because it's Dishoom's house black dal. If you've never been to this Bombay restaurant it's well worth checking out next time you're in Edinburgh, London or Birmingham. Drool-worthy, spice-kissed gorgeousness awaits!
Urad dal can sometimes be hard to come across but we found a giant bag of them in our local Asian supermarket, which supplies a lot of ingredients for Indian cooking. Urad dal is a small bean with a black outer coating and white inside that gets very creamy when cooked, giving the delicious thick texture to the finished dal.
This is also a neat dish to get more plant protein and fibre into your diet, which when topped off with a helping of live cultures from our Not Your Nana's Piccalilli Kraut makes for a damn fine gut-friendly meal!
Because it takes a bit of time to prepare we'd recommend making a double batch so that you can freeze some for later and enjoy over and over again.
Ingredients (serves 5)
Urad dal x 300g (also known as mungo or urad beans)
Garlic, pureed x 12g
Ginger, pureed x 10g
Tomato paste x 70g
Salt x 1 tsp
Chilli powder x 2/3 tsp
Garam masala x 1/3 tsp
Butter x 90g
Double cream x 90ml
To serve... chapatis, roti, flatbread etc
Place dal in a colander or sieve and rinse with water until the water runs clear
Place in a large saucepan (or pressure cooker) and add 4 litres of cold water. Bring to a boil and cook for 2-3 hours (1-1.5 hours in a pressure cooker). If any scum rises to the surface, skim it off with a spoon. Add more water if needed
When you can smush the grains between your fingers and it inside is creamy, you're good to go. Turn off the heat and leave to one side for 15 mins.
In a bowl mix together the garlic, ginger, tomato, salt and spices
Pour off the cooking water on the dal and add freshly boiled water, enough to cover the dal by 3cm
Bring to a boil and lower to medium high. Add the spice paste and butter and stir well, cooking for roughly 30 mins - stir often.
Lower the heat and simmer for another hour, stirring regularly and adding more water if the liquid gets low. you're looking for a thick, creamy consistency as the grains start to breakdown.
Add the cream, cook for a further 15 mins and serve topped with a healthy spoonful of Not Your Nana's Piccalilli Kraut!