Dishoom House Black Daal (Restaurant Copycat)

⏱️ 110 minutes (excluding soaking)👥 6 servings❤️ Taste: 10/10
Dishoom House Black Daal (Restaurant Copycat)

Nutrition Facts

Calories
425
Protein
18g
Carbs
48g
Fiber
12g

Health Benefits

Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control7/10

Ingredients

  • •- 250g whole black lentils (urad dal), soaked overnight
  • •- 100g dried red kidney beans, soaked overnight separately
  • •- 4-5 tablespoons ghee (divided)
  • •- 2 large yellow onions, finely diced
  • •- 6-8 cloves garlic, minced
  • •- 2-3 tablespoons fresh ginger, grated
  • •- 400g canned tomatoes or 4 fresh tomatoes, pureed
  • •- 1 teaspoon cumin seeds
  • •- ½ teaspoon turmeric powder
  • •- 1-2 teaspoons red chili powder
  • •- 1-2 teaspoons coriander powder
  • •- 1 teaspoon garam masala
  • •- 1-2 teaspoons kasuri methi (dried fenugreek leaves), crushed
  • •- 2-3 green chilies, slit lengthwise
  • •- 1.5-2 liters water or vegetable stock
  • •- 100-150ml heavy cream
  • •- Salt to taste
  • •- Fresh coriander leaves for garnish

Instructions

  1. 1Drain the soaked black lentils and kidney beans thoroughly. Combine them in a large heavy-bottomed pot with 1.5 liters of water. Bring to a vigorous boil over high heat, then reduce to a gentle simmer. Cook uncovered for 60-75 minutes until both lentils and beans are completely tender and breaking apart easily, stirring occasionally to prevent sticking. Add more water if needed to maintain a soupy consistency.
  2. 2Heat 3 tablespoons of ghee in a large skillet over medium heat until shimmering. Add cumin seeds and let them sizzle and crackle for 30 seconds until fragrant and darkened slightly.
  3. 3Toss in the finely diced onions and cook, stirring frequently, until deeply golden and caramelized, about 12-15 minutes. Don't rush this step—the sweetness develops the base flavor.
  4. 4Stir in the minced garlic and grated ginger, cooking until the raw smell disappears and the mixture becomes aromatic, about 2-3 minutes.
  5. 5Add turmeric, red chili powder, and coriander powder, stirring constantly for 30 seconds to bloom the spices and prevent burning.
  6. 6Pour in the pureed tomatoes and green chilies. Cook this masala base, stirring regularly, until the oil begins separating from the sides and the mixture darkens considerably, about 10-12 minutes.
  7. 7Transfer this entire aromatic masala into the pot with the cooked lentils. Stir thoroughly to combine everything.
  8. 8Continue simmering the daal on low heat for another 20-30 minutes, allowing all flavors to meld together beautifully. The mixture should thicken and develop a creamy, luxurious texture. Mash some of the lentils against the side of the pot with your spoon to create additional creaminess.
  9. 9Season generously with salt to taste (typically 1-2 teaspoons depending on preference).
  10. 10Crush the kasuri methi between your palms to release its oils, then sprinkle it into the daal along with garam masala. Stir well and simmer for another 5 minutes.
  11. 11Swirl in the heavy cream and remaining 1-2 tablespoons of ghee. Let it simmer gently for 2-3 minutes until the cream is fully incorporated and the daal looks glossy and rich.
  12. 12Taste and adjust seasoning if needed. The consistency should be creamy and thick but still pourable—add a splash of hot water if it's too thick.
  13. 13Transfer to a serving bowl. Create a small well in the center and drizzle with extra ghee. Garnish generously with fresh coriander leaves.