Why You’ll Love Dishoom’s Black Dal Recipe
This black dal is all about depth of flavor. The lentils are slowly cooked until tender while the toasted spices, tomato paste, butter, and cream create a velvety, restaurant-style finish. It is hearty, comforting, and surprisingly simple in terms of ingredients, even though the long cooking time gives it an impressive, complex taste. It is also a great dish for entertaining because much of the magic happens while it cooks on its own in the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup black lentils (I used black beluga lentils)
2 whole cloves
1 star anise
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fennel seeds
1/2 tsp garam masala
1/4 tsp ground cardamom
3 tbsp butter
1 tbsp neutral oil
1 small onion, finely diced
1 tbsp ginger, minced
1 tbsp garlic, minced
1 bay leaf
1 cinnamon stick
5.5 oz tomato paste (1 can)
2 tbsp heavy cream
salt, to taste
Directions
Start by soaking the black lentils in cold water overnight. The next day, rinse and drain them well. Transfer the lentils to a large pot, cover with cold water by about 2 inches, and bring to a hard boil over high heat for 5 to 10 minutes, skimming the surface if needed. Lower the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, about 40 minutes to 1 hour. Add extra water during cooking if needed to keep them from drying out. Drain and set aside.
Preheat the oven to 325°F. In a small dry pan over low heat, toast the cloves, star anise, coriander, cumin, cayenne, fennel seeds, garam masala, and cardamom for 30 to 45 seconds, stirring constantly, until fragrant. Be careful not to burn the spices. Remove them from the pan and grind them finely using a spice grinder or mortar and pestle. Set aside.
In a small oven-safe heavy-bottomed pot, heat 1 tablespoon of butter along with the neutral oil over medium heat. Add the diced onion and cook for 5 to 8 minutes, stirring occasionally, until soft. Stir in the minced ginger and garlic and cook for another 1 to 2 minutes.
Add the ground spice mixture, cinnamon stick, and bay leaf. Stir in the tomato paste and 1 cup of water, mixing until the mixture becomes thick and soup-like. Add the drained lentils and stir well. Add a little more water if needed to loosen the mixture.
Cover the pot tightly with foil or an oven-safe lid and place it in the oven. Cook for 3 to 4 hours, checking every 30 minutes to stir. Add water, 1 tablespoon at a time, whenever needed to maintain a thick but soup-like consistency.
After 4 hours, note the time and reduce the oven temperature to 200°F. Leave the dal to continue cooking overnight. The next morning, raise the oven temperature to 300°F, stir the dal, and add a small splash of water if needed. Continue cooking, covered, until the dal has been in the oven for a full 24 hours.
Once finished, remove the pot from the oven and stir in the heavy cream and the remaining butter. Taste and season with salt as needed. Serve hot with basmati rice or naan.
Servings and timing
This recipe makes 6 servings.
Prep time: 24 hours 10 minutes
Cook time: about 24 hours
Total time: about 24 hours 10 minutes
Because the lentils soak overnight and the dal cooks low and slow for an extended period, this is the kind of recipe that rewards patience with extraordinary flavor.
Variations
You can make this dal with whole black urad dal for a more traditional version if you have access to it. Black beluga lentils are a great substitute and still produce a rich, satisfying result.
For a slightly milder dish, reduce the cayenne pepper. If you want a richer finish, add a bit more butter or cream at the end. You can also make it fully vegetarian-friendly as written, or add a touch of smoked paprika for a subtle smoky note.
For a smoother, creamier texture, mash a small portion of the lentils before serving. If you prefer a looser consistency, stir in a little hot water just before serving.
Storage/Reheating
Store leftover black dal in an airtight container in the refrigerator for up to 4 days. The flavor often becomes even better after a day, making it an excellent make-ahead dish.
To reheat, place the dal in a saucepan over low heat and add a splash of water or cream to loosen it as it warms. Stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring between each one, until hot.
For longer storage, freeze the dal in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use a different type of lentil?
Yes, though the texture may change. Black beluga lentils work well here, but whole black urad dal is the more traditional option.
Do I really need to soak the lentils overnight?
Yes, soaking helps the lentils cook more evenly and improves the final texture of the dish.
Why is this dal cooked for so long?
The extended cooking time gives the lentils their signature creamy texture and allows the flavors to deepen significantly.
Can I make this recipe without an oven?
Yes, but the texture may be slightly different. You can cook it on the stovetop over very low heat, stirring often and adding water as needed.
Is this recipe very spicy?
It has a gentle warmth rather than intense heat. You can reduce the cayenne if you want a milder version.
What should I serve with black dal?
Basmati rice and naan are both excellent choices. It also pairs well with a simple cucumber salad or roasted vegetables.
Can I make it ahead of time?
Yes, this is an ideal make-ahead recipe because the flavor continues to develop as it rests.
How do I know when the dal is done?
The lentils should be very tender, and the mixture should be thick, creamy, and deeply flavorful.
Can I skip the cream?
Yes, you can leave it out, though the final dish will be a little less rich and silky.
How can I thicken or thin the dal?
To thicken it, let it cook uncovered for a short time or mash some of the lentils. To thin it, stir in hot water a little at a time until you reach your preferred consistency.
Conclusion
Dishoom’s Black Dal is the kind of recipe that turns humble ingredients into something memorable. With its long, slow cooking time and layers of warming spice, it delivers a deeply comforting dish that feels both rustic and luxurious. Whether you serve it for a quiet family dinner or as part of a larger feast, this dal is sure to leave a lasting impression.
