# Dishoom’s Black Dal: Rich, Decadent, and Incredibly Irresistible
Dal is a cherished dish that signifies comfort and warmth, providing a robust and satisfying experience. Among the various types, Dishoom’s Black Dal is remarkable for its creamy, savory goodness that has enamored many. This recipe is inspired by the renowned dish found at Dishoom, a well-known Irani-style Bombay-inspired café in London, celebrated for its sumptuous and luxurious black dal.
## What is Dal?
Dal denotes dry legumes like lentils, peas, and beans. The term includes both the legumes and the soups or stews crafted from them. Dal is not only nurturing and warm but also rich in plant-based protein and fiber, making it a superb option for a fulfilling meal, especially when accompanied by rice or naan.
## What is Dal Makhani?
Dal Makhani is a dish hailing from New Delhi, India, known for its use of black beans or black lentils. The signature aspect of dal makhani is the incorporation of butter and cream, which imparts a rich, buttery taste—thus the term “makhani,” signifying “buttery.”
## Flavor Profile of Dal Makhani
The flavor of dal makhani is a wonderful blend of thick, rich soup made from lentils. This dish features robust, savory notes with a touch of sweetness from tomatoes. The lentils retain their form while bursting with flavor, creating a thick and spiced dish enhanced by the cream and butter.
## Ingredients for Dishoom’s Black Dal
– **Black Lentils**: Typically, urad dal is utilized, but black beluga lentils serve as a frequent alternative.
– **Spices**: Whole cloves, star anise, ground coriander, ground cumin, cayenne, fennel seeds, garam masala, cardamom, bay leaf, and a cinnamon stick.
– **Onion**: Chopped finely to impart sweetness.
– **Ginger and Garlic**: Fresh ginger introduces warmth, while garlic boosts flavor.
– **Tomato Paste**: Adds umami and sweetness.
– **Butter and Cream**: Key for the decadent, creamy consistency.
## Cooking Method
### Traditional 24-Hour Method
1. **Soak**: Rinse and soak the lentils overnight.
2. **Cook**: Boil the lentils until tender yet firm. Drain and set aside.
3. **Toast Spices**: Lightly toast the spices to awaken their fragrances.
4. **Sweat Aromatics**: Cook onion, garlic, and ginger in oil and butter until softened.
5. **Combine**: Mix in spices, tomato paste, and lentils, adding water to reach a soup-like texture.
6. **Braise**: Cover and bake in the oven at 325°F for 3-4 hours, then lower to 200°F overnight.
7. **Finish**: Stir in cream and butter, season with salt, and serve.
### Instant Pot Method
1. **Toast Spices**: Lightly toast the spices.
2. **Sauté Aromatics**: Cook onion, ginger, and garlic in the Instant Pot.
3. **Combine Ingredients**: Add lentils, tomato paste, and water.
4. **Cook**: Seal and cook on high pressure for 15 minutes. Release and incorporate cream and butter.
## Tips and Tricks
– **Soak Lentils**: Always soak lentils overnight for optimal texture.
– **Use a Small Pot**: A small, heavy-bottomed pot helps maintain moisture and flavor.
– **Extra Smokiness**: For added richness, smoke the dal using charcoal after cooking.
## Serving Suggestions
Dishoom’s Black Dal is ideally paired with basmati rice or warm naan, making it a quintessential vegetarian comfort food dish.
This recipe is a labor of love, but the outcome is worth every moment. Whether opting for the traditional method or the Instant Pot variation, Dishoom’s Black Dal is destined to become a staple in your kitchen.