Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition!
Recipe: Fragrant Black Daal
- 100g dried black gram (mungo bean), soaked for about 6-8 hours
- 1 tbsp single cream
- 1 tsp butter
- 1 tsp Fenugreek seeds
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander seeds
- 1 tsp Chilli powder
- 1/2 tsp Cumin seeds, whole
- 1/8 tsp Turmeric
- 1/4 tsp Garam masala
- 1 tsp chopped ginger
- 1/2 tsp chopped garlic
- 1 tsp salt
- 1 green chilli finely chopped
- 1 small onion finely chopped
- small bunch of coriander leaves finely chopped
- small bunch of mint leaves finely chopped
- Boil the black gram along with the fenugreek seeds and salt until soft, do not drain.
- Heat butter in a pan, add 1/2tsp whole cumin seeds, chopped onion, ginger, garlic and green chilli.
- Fry for about 1-2mins, add powdered cumin, coriander seed, chilli and garam maslala and pour all the boiled black gram in it along with 1 cup of water.
- Add chopped coriander and mint leaves, cover and cook for as long as you can, minimum of 30 mins, ideally over 1 hour, stirring well until all spices are well infused in it.
- Serve with a dollop of fresh cream.
photo: Raj Taneja