Welcome to a simple and delicious recipe for House Black Daal from Dishoom, a highly popular Indian restaurant chain in the UK. It's surprising simple, very affordable and easy to make out of humble ingredients in your own kitchen.
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INGREDIENTS - Serves 4
200g black urid dal (soaked in water overnight then boiled for 10 minutes in a pressure cooker and allowed to cool overnight. If not using a pressure cooker, simply boil in water until soft)
oil 6 tbsp
butter 50g
fresh garlic 1 bulb (finely chopped
fresh ginger 2 inch (finely chopped
tomato puree 1 tube
Garam masala 1 heaped teaspoon
Salt to taste
(add the cooked dal)
150ml double cream