Description
A rich and deeply flavorful slow-cooked black lentil dish inspired by Dishoom’s famous dal, simmered with warm spices and finished with butter and cream.
Ingredients
- 1 cup black lentils (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)
Instructions
- Soak the lentils in cold water overnight. Rinse and drain. Place in a large pot, cover with water by 2 inches, and bring to a boil for 5–10 minutes. Reduce heat and simmer for 40–60 minutes until tender but holding shape. Drain and set aside.
- Preheat oven to 325°F. In a dry pan over low heat, toast cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom for 30–45 seconds until fragrant. Grind into a fine powder.
- In an oven-safe heavy pot, heat 1 tbsp butter and oil over medium heat. Cook onion until soft (5–8 minutes). Add ginger and garlic; cook for 1–2 minutes.
- Add ground spices, cinnamon stick, and bay leaf. Stir in tomato paste and 1 cup water to create a thick consistency. Add cooked lentils and adjust with water if needed.
- Cover tightly and bake for 3–4 hours, stirring every 30 minutes and adding water as needed to maintain a soup-like consistency.
- Reduce oven to 200°F and continue slow cooking overnight. In the morning, increase to 300°F, stir, adjust water if needed, and continue cooking until reaching 24 hours total oven time.
- Remove from oven, stir in remaining butter and heavy cream, season with salt, and serve with rice or naan.
Notes
- For a quicker version, reduce total cooking time but expect less depth of flavor.
- Stir occasionally during long cooking to prevent sticking.
- Adjust spice levels by reducing cayenne pepper.
- Can be made ahead; flavor improves the next day.
- Store refrigerated for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 24 hours
- Category: Main Course
- Method: Slow Cook, Bake
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 30 mg
