Dishoom Black Daal EASY Recipe (Dal Makhani) | New and Improved

Dishoom is the UK’s leading Indian restaurant, inspired by Bombay's old Irani cafes. Their signature dish, the Black Dal, is a posh version of the popular dish Dal Makhani. Creamy, rich, delicious and, best of all, simple to make. Today, we’ll do just that.
How to cook Dishoom’s signature Black Dal / Daal (okay, I don't know which one to use - dal or daal?!).
This video is also available as a blog post: adamcantcook.com/recipes/auth...
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This is a re-edited and improved version of a recipe I uploaded back in 2021. That video has some copyright issues, so I decided to re-upload it. This version is snappier, better edited and (hopefully) more fun to watch.
🥘 DISHOOM BLACK DAL RECIPE (serves 4-6)
Equipment
- Whisk
- Large bowl
- Fine mesh strainer
- 6 litre stainless steel pan
Ingredients
- 300g black dal (urid dal).
- small chunk of ginger
- couple of garlic cloves
- 70g tomato puree (tomato paste, if you’re US-based)
- 1/3 tsp garam masala (any blend)
- 2/3 Deggi Mirch chilli powder (any chilli powder will do)
- 2 tsp vegetable oil
- 90g butter
- 90g double cream OR Greek yogurt
- salt to taste
Method (extracted from their cookbook, link below)
- Peel ginger garlic and add to a blender with vegetable oil and a little water
- Puree into a paste
- Add the dal to a large bowl and fill until the dal is completely submerged. Whisk for 10 seconds to clean. Strain the water and repeat 2-3 more times until the water is clear.
- Add the dal to a pan at least 6-quartz (about 6 litres) and add 4 litres of water, then bring to a boil on medium-high heat. Stir it regularly. Skim off any imperfections as it boils. The dal should be creamy when squeezed. It’ll take around 2-3 hours to cook.
- When cooked, let the dal rest for around 15 mins.
- After 15(ish) mins, strain the dal through a fine-mesh strainer, then add back to the pan, submerged in about 3-4cm of water. Bring to a boil over medium-high heat.
- Meanwhile, we’ll make our paste. Mix together your ginger/garlic paste, tomato puree, chilli powder, garam masala and a few generous pinches of salt until fully combined.
- Back to the dal - once the dal is at a boil, stir and continue stirring constantly. Add the butter and spice mix, then cook at a boil for 30 minutes.
- After 30(ish) mins has passed, reduce to a simmer and let it simmer for 1 hour 30 min.
- Add cream/yogurt, mix in and let it simmer for another 15 minutes.
- Serve hot with rice or chapati.
Dishoom: www.dishoom.com/
Cookbook: www.dishoom.com/cookery-book/

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What do you guys think of this new-and-improved recipe?