When we visited London a few months ago, this amazing Indian restaurant had black dhal. The restaurant is called Dishoom and it is well worth the trip to London :)! Anyway black dal one of my hubby's favorite Indian dishes to date & I had to try making it. Very excited with how it came out! Check it out below.
Time: 1 hour
Ingredients:
- 1 cup black dhal
- 1/2 cup half & half or cream
- 3.5 cups water
- 1 handful methi leaves (fenugreek)
- 1 tablespoon chopped garlic
- 1/2 onion, diced
- 1 can tomato purée
- 1 tablespoon chopped ginger or ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon Garam masala
- 2 tablespoons vegetable oil
- 3-4 cloves freshly chopped garlic
- salt to taste
- 2-3 wiri wiri peppers (can use regular chili peppers as well)
Recipe:
- Soak the dal overnight in water.
- In a large, deep pan, heat 1.5 tablespoons oil & cumin seeds. Wait about 30 seconds before adding in the diced onion. Add the tablespoon chopped garlic as well.
- Add all of the spices & sauté for another 30 seconds.
- Pour in the tomato purée & the peppers. Let the mixture come to a boil then add in the black dal & the methi leaves. Add in 3 cups of water. Add the cream or half & half. Add salt.
- At this step you can cover it & let it simmer so the dal softens. This will most likely take 2-3 hours depending on how high you set the heat. I kept mine on medium low. Alternatively, you can put all of the ingredients in a pressure cooker for 18-20 minutes! Super quick way to make it.
- Once the dal softens, test for salt, etc. Add spices as needed.
- If you have a gas stove: In a metal (don't use plastic!) ladle, add 1/2 teaspoon oil, the freshly chopped garlic cloves, & another pinch of cumin seeds. Hold the bottom of the ladle over one of the burners & allow the garlic to brown.
- Next, carefully move the ladle & submerge it into the dal. When you do this, have the lid for the pan handy so you can use it as a shield as the dal might splatter & it will be hot. This step isn't necessary but it adds a burst of flavor to the dish!
Enjoy your Dal Makhani with naan, roti, or rice!
Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.
Time: 40 mins
Ingredients:
Chana Masala:
- 1 can chickpeas
- 1 red onion
- 2 tomatoes (medium sized or 2 Roma tomatoes will work)
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon Garam masala
- 1 tablespoon dried methi leaves (fenugreek leaves)
- 1 teaspoon ginger paste
- 2 garlic cloves, minced
- salt & pepper to taste
- 1 medium potato, diced into bite-sized pieces
- 2 tablespoons vegetable oil
Dosa:
Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy! I've had it before and it's not bad!
- 2 cups dry long grain rice (I used basmati)
- 1 cup dhal / split peas
- 1 tablespoon fenugreek seeds
- 1 teaspoon salt
Recipe:
- Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil.
- Strain the chickpeas & toss with turmeric, then set them aside.
- After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.
- Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds.
- Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well.
- After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through.
- Serve with rice, naan or dosa!
To make the dosa:
- Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
- Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.
- Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.
- After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it.
- Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.
Enjoy! We used a delicious tamarind & date chutney to go with ours.
