Try this Black Dal Recipe.
- salt to taste
- 1 bay leaf
- 1 teaspoon ground coriander
- 1/4 teaspoon sugar
- 1/4 cup milk
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 2 tablespoon butter
- 1 cup all purpose flour
- 1/4 tsp baking soda
- 2 tablespoons heavy cream
- 1 tablespoon oil
- 1 small onion finely diced
- 1/8 tsp salt
- 1 cinnamon stick
- 1 tablespoon minced ginger
- 2 whole cloves
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 1 cup black lentils (i usedâ black beluga lentils)
- 1 star anise
- 5.5 ounce can tomato paste
- cilantro and yogurt to garnish
- 1/4 cup yogurt
- 1/4 + 1/8 tsp baking powder
- melted garlic butter* and chopped cilantro to serve
- Carbohydrate 33.2117407027353 g
- Cholesterol 60.8939062632636 mg
- Fat 37.1774115209576 g
- Fiber 3.48286884445949 g
- Protein 5.86733684644801 g
- Saturated Fat 16.0879621604947 g
- Serving Size 1 1 Serving (144g)
- Sodium 1117.50453826617 mg
- Sugar 29.7288718582758 g
- Trans Fat 2.58330673321194 g
- Calories 479 calories
Step-by-step
- Soak the lentils in plenty of cold water overnight. The next day, rinse and drain well. Place in a large pot and cover with cold water. Bring to a hard boil for 5-10 minutes, skimming if needed. Reduce the heat and simmer, stirring occasionally, until lentils are very soft but still hold their shape, about 40 minutes to 1 hour. If needed, top the pot up with water. Drain and set aside.
- Preheat the oven to 325°F.
- In a dry pan, lightly toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring constantly until fragrant, about 30 – 45 seconds. Remove from heat and grind in a spice grinder or crush with a mortar and pestle and set aside.
- In a oven safe heavy bottom pot, heat the butter and oil over medium heat. Add the onion and cook until soft, 5-8 minutes. Add the ginger and garlic and cook, stirring, for 1-2 minutes. Stir in the spices, cinnamon stick, and bay leaf.
- Stir in the tomato paste and add up to 1 cup of water to bring the whole thing to a thick, soup-like consistency. Add the lentils back in, adding a bit of water, if needed.
- Tightly cover with foil or an oven safe lid and cook for 3-4 hours checking every 30 minutes or so, adding water if needed to maintain a soup like texture. If you’re committed and want to cook your dal for 24 hours, turn the oven to 200°F overnight and then up the temperature to 300°F when you get up in the morning. Give it a good stir and let it cook, at 300°F until you hit 24 hours.
- Remove from the oven and stir in the cream and butter. Taste and season with salt. Enjoy with rice or naan!
- In a small bowl, whisk together the milk and yogurt. Set aside.
- Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add in the milk-yogurt mix bit by bit, combining with the flour. Knead into a soft dough. Gather into ball and cover 2 hours.
- Lightly dust your work surface with flour. Divide the dough into 4 equal pieces and use a rolling pin to flatten and stretch out. Heat up a heavy bottomed cast iron skillet (with a lid) over high heat. Brush one side of the naan with water and place in the skillet, water side down. Cover and cook for 30 seconds or until you see it start to bubble and rise. Use a pair of tongs and take it off the pan and cook the uncooked side over direct flames until it starts to char. Alternatively, flip and cook the pan until it starts to brown. Brush with a bit of melted butter and sprinkle on chopped cilantro. Repeat with the remaining 3 pieces.
While standard yellow lentil dal relies on quick cooking and bright tempering, black dal demands profound patience. Originating in the Punjab region, traditional preparations of this dish historically simmered on low coals for up to twenty-four hours, yielding an exceptionally velvety texture that faster pulses simply cannot match. Whole black lentils, specifically varieties like beluga, possess a tough seed coat that resists breakdown. Overnight soaking softens this exterior, while a long, low oven bake at 325 degrees Fahrenheit breaks down the complex starches entirely. Toasting whole spices dry in a pan before grinding unlocks essential fat-soluble compounds, preventing the spice profile from tasting flat or muddy against the heavy tomato and butter base. Maintaining adequate liquid volume during the hours in the oven prevents scorching on the bottom of a heavy-bottomed pot. When the lentils finally emerge, finishing the dish with a dose of cream and butter rounds out the acidity of the tomato paste. Paired with freshly kneaded flatbread cooked in a cast iron skillet, the dish provides a masterclass in how thermal duration transforms humble ingredients into a luxurious meal.
