5-Hour Black Dal (V) from The Paneer Cookbook
“I can confidently say that this is one of the best dals you will ever eat. Urad beans (black lentils) are what give black dal its signature silky creamy texture. They can handle a lot of flavour, so the aromatics feature large here and develop over time. The result is deeply rich and satisfying, and more than enough to be enjoyed on its own. It is worth every minute spent on it.” Riya Patel, author of The Paneer Cookbook
200g (7oz) urad dal (whole black lentils)
50g (1¾oz) red kidney beans
4 tablespoons ghee
2 bay leaves
8 green cardamoms
5 peppercorns
1 large cinnamon stick
6 cloves
2 onions, finely chopped
3 tablespoons ginger-garlic paste
200g (7oz) tomato purée
1–2 teaspoons salt to taste
1½ teaspoons Kashmiri (mild) red chilli powder, to taste
1 teaspoon garam masala
875ml (31fl oz) hot water
1–2 teaspoons jaggery or sugar, to taste (optional)
1 tablespoon kasoori methi, crushed (optional)
4–6 tablespoons double cream or cashew cream, plus extra for garnish
Butter
To serve (optional)
Garlic-ginger tadka (see page 162 of The Paneer Cookbook)
Handful of coriander, chopped
Pickled Red Onions (see page 111)
Steamed rice
Naans
Kachumber Salad (see page 166)
Rinse the urad dal and red kidney beans thoroughly, rubbing them together. Repeat 2–3 times. Cover with plenty of water and leave to soak overnight. Drain and rinse before use.
To pressure-cook the lentils and beans, add 500ml (18fl oz) of the hot water and cook for 25–30 minutes over a medium heat. Alternatively, place in a saucepan with the 500ml (18fl oz) water and bring to the boil on the hob. Simmer gently for 60–75 minutes until very soft and mashable.
When ready, heat the ghee in a heavy-based pan. Add the bay leaves, cardamoms, peppercorns, cinnamon stick and cloves; sizzle for 1 minute. Add the onions and sauté for 7 minutes, until golden.
Stir in ginger-garlic paste then cook for 1 minute until aromatic. Add the tomato purée and cook for 3–4 minutes.
Add salt, chilli powder and garam masala then sauté for 4–5 minutes until the masala thickens.
Slightly mash the cooked bean mixture and add to the spice pan. Stir in 250ml (9fl oz) of the remaining hot water and mix well. Cook over a low heat until thick, stirring often to prevent sticking.
After 60 minutes, add another 125ml (4fl oz) hot water. Continue simmering for 1½ hours, or up to 8 for a richer flavour, until the dal is very thick. If you want to add a smoky flavour using the Dhungar Method (see page 149), you can do so at this point.
Stir the crushed kasoori methi into the dal, then pour in double cream or cashew cream and cook for 6–8 minutes, until thick and creamy.
Taste and add salt, sugar or jaggery and more garam masala, if necessary. Add a little butter for extra richness.
Garnish with the garlic-ginger tadka, fresh coriander and pickled red onions as desired. Serve hot with rice, naans and a kachumber salad. This makes a great side dish for other curries within this chapter.
