Dishoom Secret Recipe HOUSE BLACK DHAL (V)

Welcome to a simple and delicious recipe for House Black Daal from Dishoom, a highly popular Indian restaurant chain in the UK. It's surprising simple, very affordable and easy to make out of humble ingredients in your own kitchen.
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INGREDIENTS - Serves 4
200g black urid dal (soaked in water overnight then boiled for 10 minutes in a pressure cooker and allowed to cool overnight. If not using a pressure cooker, simply boil in water until soft)
oil 6 tbsp
butter 50g
fresh garlic 1 bulb (finely chopped
fresh ginger 2 inch (finely chopped
tomato puree 1 tube
Garam masala 1 heaped teaspoon
Salt to taste
(add the cooked dal)
150ml double cream

[@karlsmith1533]

Cant go wrong, easy and wonderfully tasty lentil dish…

[@neilsmith7547]

Great recipe Steve and brilliant value for money 💰 definitely trying this one 👍

[@StevenHeapRecipes]

Hope you enjoy Neil 😉 it's nice

[@NickeyVamp]

Can't wait to make this thank you.

[@StevenHeapRecipes]

It sure is really tasty 😋

[@tonyburton419]

Time I give this a go. 24 hour cooking...not quite (LOL) . £9.50, - make this at home. 😊

[@AbstractMan23]

Not even any fresh coriander on Dishoom's? Whenever I've made this I use black cardamom which gives a wonderful smoky taste, as well as dried cinnamon leaf.

[@StevenHeapRecipes]

Yes, it's a surprisingly simple recipe. I guess the smokiness of the black cardamom is in the Garam Masala along with the tej pata

[@Turritopsis-dohrnii]

Is this same as Dal makhani?

[@StevenHeapRecipes]

Basically yes but only using urid 👍

[@Turritopsis-dohrnii]

@@StevenHeapRecipes oh yes no kidney beans cheers

[@brianrollins3245]

much simpler - only garam masala and chili powder for spicing; dal makhani has tempering, uses kidney beans, tomatoes and extra spices, adds kahsuri methi and garam masala at end of cooking