Georgina Hayden

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Dal Makhani

11.24.2014 by georgie // 20 Comments

India is my total happy place. If I could jump on a plane right now and go anywhere, it would be India – it is beautiful, colourful, fascinating and most of all delicious. (Also with Christmas looming I could really do with not being in this country for a bit). It is the only country in the world I have spent a significant amount of time in and not got bored of the cuisine. Curry for breakfast, lunch AND dinner? Yes. Please.

Rewind a few years and I was lucky enough to go to the opening week of a trendy new London eatery – Dishoom.  A dear friend of mine is the brains behind the incredible menu, and invited us along. It blew us away. I can’t even begin to tell you how many times we have been back since, but if there were a loyalty card system I would be platinum by now. There are so many delicious treats on the menu it is unreal. I try and mix it up every time we go but there is one constant and that is the black dal. Black dal and if I am feeling really naught a side of cheesy naan. Washed down with chai, lots of chai.

I’ve cooked various versions of this recipe, however today I have finally settled on a worthy Dishoom substitute. I know the Dishoom dal is cooked for a whole day, so in comparison my 6 hour version is a quick cook meal! And it is totally delicious. This is what I would consider real healing food –  in the cooking sense and the meal itself. It is wholesome, warming and meditative. For long lazy days at home and bowls of deliciousness.

Dal Makhani
Dal Makhani

 

DAL MAKHANI

Serves 8 – 10 (you can easily halve this recipe but for the time and effort it is definitely worth making a larger batch and then freezing any extra dal for a rainy day)

  • 500g urad dal
  • 50g butter
  • 2 large onions, peeled and finely chopped
  • 12 cloves of garlic, peeled and finely chopped
  • A large thumb size piece of ginger, peeled and finely chopped
  • 1 heaped teaspoon mild chilli powder
  • 1 teaspoon ground cumin
  • A heaped tablespoon of tomato puree
  • A tin of good quality plum tomatoes
  • Sea salt and freshly ground black pepper
  • 500ml organic whole milk
  • Double cream or Greek yoghurt, to serve (optional)

Soak the urad dal in plenty of water the night before you want to cook it.

The next day place the soaked dal in a large saucepan and cover with plenty of fresh water. Bring to the boil and then simmer for 40 minutes until the dal is soft (scooping off any scum that comes to the surface). While the dal is cooking saute the veg. Melt the butter in a large non stick saucepan over a medium-low heat. Add the onion, garlic and ginger and soften for 10 – 15 minutes so it is cooked down and soft but not coloured: you want gorgeous sticky onions. Add the cumin and chilli powder to the pan and cook for a couple more minutes before adding the tomato puree. Cook for a few more minutes and then add the tinned tomatoes. Gently crush the tomatoes, breaking them down and bring to a simmer. Cook for 3 – 4 minutes and season generously.

When the dal is cooked, drain and add to the pan with the veg. Pour in the milk and top with enough water to just cover the dal. Bring the mixture to the boil, giving everything a good stir and then reduce the heat to low, so it is gently simmering away. This is where you need time. You could cook this for 1 – 2 hours and it would be ok. But don’t settle for that, you want crazy delicious dal and for that you need to cook it for at least 4 hours. 5 if you can. 6 would be amazing. You could keep going…

Leave the dal ticking away uncovered, giving it a stir every now and then. If it looks like it is getting too dry top it up with a bit more milk, or a bit more water, alternating the two. After a few hours you’ll notice it start to darken, this is great, let it get darker and thicker (try not to drown it in too much liquid) and keep stirring.

Check the seasoning, it is a vast amount of dal so don’t be surprised if it needs more salt and pepper. And serve with poppadoms, rice, naan, chutney, a swirl of cream or yoghurt, or however you fancy. I just like it straight up, it is that good.

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Categories // Light meals, Main meals, Vegan and Vegetarian Tags // Fertility, Gluten-free, Indian, Lentils, Mains, Nutrition, Pregnancy, Snack, Vegetarian, Wheat-free

Comments

  1. Faith Mason says

    November 25, 2014 at 7:59 pm

    It has been so nice to read through your blog Georgie! All your recipes sounds so delicious! x

    Reply
  2. Saranga Comics says

    December 2, 2014 at 9:11 pm

    I’d really like to make this but can’t bear having the oven in that long. Can you post another Dahl recipe that doesn’t need so long to cook?
    Or would this work cooked for 45 mins/1 hour then left overnight and reheated?

    Reply
    • georgie says

      December 3, 2014 at 10:49 am

      It depends on the lentil and this one is just a particularly slow cooking one but there are lots that are much quicker! I’ll post a recipe over the next few days of my favourite quick cook dal recipe, takes an hour with no soaking or anything. Will let you know when its up! x

      Reply
      • Saranga Comics says

        December 3, 2014 at 10:14 pm

        Awesome!

        Reply
    • Helen Ayres says

      January 30, 2016 at 12:09 am

      Recommend either using a Pressure Cooker, which means you’ll still get the creamy texture, in about 25 mins, or find a Slow-cooker way of doing it…

      Reply
      • georgie says

        January 30, 2016 at 9:36 pm

        Absolutely, a pressure cooker would be fab. I know not everyone has one but they really are perfect for lentils and pulses. So tender.

        Reply
  3. Sarah says

    March 17, 2015 at 5:35 pm

    Just discovered your blog, wonderful recipes! Have started the dal process now, just adore the Dishoom one. Was planning to make in slow cooker and cook for a long time.

    Reply
    • georgie says

      March 17, 2015 at 7:38 pm

      Thank you so much! Let me know how it goes… I haven’t tried it in a slow cooker but sure it’ll work perfectly and be delicious.

      Reply
  4. Adam Harpin says

    June 19, 2015 at 8:29 pm

    Thanks for the recipe. I adore Dishoom’s Black Daal, so much so I ordered it last time, even though I also had the Paneer Tikka

    Reply
  5. Lucie says

    November 16, 2015 at 11:06 pm

    Hi thanks for the recipe! Also love the dishoom one. Where do you get the Urad dal? Thanks, Lucie

    Reply
    • georgie says

      January 18, 2016 at 7:57 pm

      You can get it from Indian supermarkets, it might mean hunting for one but they’re in most cities. alternatively try theasiancookshop.co.uk

      Reply
  6. David Fish says

    December 14, 2015 at 9:26 am

    Great recipe Georgina – just making my third batch to last until my Xmas trip to Dishoom

    Reply
    • georgie says

      January 18, 2016 at 7:19 pm

      Thank you so much! Glad you like it!

      Reply
  7. Smint says

    December 20, 2015 at 1:36 pm

    I love Dishoom’s black dal (and, having family in India, have reently been eating copious amounts of dal makhani in Mumbai) so was really pleased to see this recipe. Just one question, is the urad dal to use the white split lentils, or the black whole urid beans? I don’t want to use the wrong thing!

    Reply
  8. nicci parsons says

    January 13, 2018 at 6:17 pm

    can i use almond milk as i dont do dairy – then do first bit on stove and then the 4 -6 hour part in the slow cooker on low ?

    Reply
    • georgie says

      March 25, 2018 at 7:35 pm

      I’m sure you can, I havent tried it but I’ve seen lots of people on social media that have made it vegan! Also I think it would be wonderful in a slow cooker.

      Reply
  9. Jon Game says

    January 28, 2018 at 3:11 pm

    Is there a vegan version of this recipe? Would, say, almond milk work?

    Reply
    • georgie says

      March 25, 2018 at 7:31 pm

      I haven’t tried it but I’ve seen a few people on social media that have made it vegan and seem to love it! I think almond or coconut would work well.

      Reply
  10. Allison says

    November 26, 2021 at 5:00 pm

    Do the lentils need to soak overnight, or can they soak for an hour or so and be okay?

    Reply
    • georgie says

      April 11, 2022 at 7:48 pm

      Hi Allison,
      Overnight is definitely the way to go, trust me!
      G

      Reply

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Georgina is an award winning food writer, cook and presenter from North London.
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