Dishoom Black Dal aka Dal Makhani
Mar 16, 2025 02:59 AM
Dishoom’s Black Dal is creamy, luscious, and absolutely addictive
I love dal. It’s warm and cozy, full of flavor, creamy, rich, and hearty. It can be an all day affair or a quick 1 hour in the instant pot. This particular dal recipe is a riff on the dal at popular London restaurant, Dishoom. Think: tender lentils in a rich and creamy tomato gravy seasoned with cinnamon, coriander, cardamom, fennel, garam masala, and more. Trust me when I say that it is the BEST vegetarian comfort food dish you’ll ever eat.
Dishoom is a beloved Irani-style Bombay inspired cafe in London. Their most popular dish is the house special, black dal. When you go, you’ll see every table with a little pot of dal alongside warm naan. Dishoom is one of our go-to restaurants in London and we always, always get the dal.
The rumor is that the iconic black dal made at Dishoom is cooked for over 24 hours. They have released the recipe for the dal in their cookbook, but it’s a scaled down, home-style recipe that simmers for 5-6 hours. I loosely based this recipe on that, but we went all out and cooked ours for 24 hours because we wanted it to taste as close to the real deal as possible. The result is a decadent, indulgent dal that you will not believe came from your own kitchen. For those not interested in waiting over 24 hours for an amazing dal, I have an instant pot version too.
Ingredients:
- 1 cup black lentils I used black beluga lentils
- 2 whole cloves
- 1 star anise
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fennel seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 small onion finely diced
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 bay leaf
- 1 cinnamon stick
- 5.5 oz tomato paste 1 can
- 2 tbsp heavy cream
- salt to taste
Prep Time:
10 minutes
Cook Time:
1 440 minutes
Total Time:
1 450 minutes
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