Black Lentil Dal Recipe
(Daal Makani)
Indian Recipes

This black dal is a northern Indian specialty. In the foothills of the Himalayas, there is a town called Dehra Dun, where I first sampled this rich and aromatic lentil dish at a celebration supper in honor of the Dalai Lama and his Tibetan people. There, it is cooked long and slow, in little individual earthenware pots with plenty of garlic and ginger. It is a good accompaniment to Raan of Lamb.

Ingredients:

2 tbsp
1
3
3-inch piece
2 tsp
1 tsp
2 tsp
2 cups
5 cups
1/4 cup
1 tbsp
2 tbsp

ghee or butter
large onion, finely chopped
garlic cloves, crushed
fresh ginger, peeled and finely chopped
ground coriander
ground cumin
garam masala
black (urid) or dark brown lentils, soaked overnight
water
heavy cream
grated ginger
chopped cilantro
salt and pepper

Method:

1. Heat the ghee or butter in a large skillet or saucepan and fry the onion for 10 minutes or until soft, golden brown, and caramelized. Add the garlic, ginger, ground coriander, cumin, and garam masala. Fry, stirring constantly, for 1 minute or until the aroma of the spices has been released.

2. Drain the lentils, add to the pot, and coat in the ghee and spices. Add the water and bring to a boil. Reduce the heat and simmer very gently, covered, for 2-21/2 hours.

3. Stir the cream into the lentils with the grated ginger and chopped cilantro. Season with salt and pepper to taste, replace the lid, and simmer gently for a further 20 minutes.

Serves 4