24 Hour Black Dal

What is dal makhani? (black dal).

Dal makhani is a dish that originated in New Delhi, India. It’s a modern take on traditional dal but made with black beans or black lentils. What makes it different is the inclusion of butter and cream. Makhani means “buttery”, and the butter is what makes this dal special.

I cook this for 24 hours just because it makes me feel good, but 2-3 hours ( at a higher oven temperature of 160 C 0 140 C fan) will be good enough.

Get organised and soak your beans or lentils overnight.

This dal freezes really well so I usually double all the ingredients to batch cook.

Ingredients.

250g black beluga lentils or Urad (both are good).

Spice mix.

2 cloves

1 star anise

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp cayenne

1/2 tsp fennel seeds

1/2 tsp garam masala

1/4 tsp ground cardamon

1 tbsp butter

1 tbsp oil

1 small onion finely diced

1 tbsp minced garlic

1 tbsp minced ginger

1 bay leaf

1 cinnamon stick

160g tomato puree

2 tbsp butter

2 tbsp double cream

salt to taste

Fresh coriander and yoghurt to garnish (optional).

Method.

Rinse and drain well your lentils or beans that have been soaking overnight and cook according to instructions. Drain when ready and set aside.

Preheat oven to 100 C - 80 C Fan.

Toast the spices quickly in a hot, dry pan for around 30-45 seconds or until aromatic, stirring constantly.

Remove from heat and grind in a grinder or use a pestle and mortar and set aside.

In an oven safe heavy bottom pot, heat the oil and butter and cook the onions until soft, around 5 - 10 mins, add the ginger and garlic and cook stirring for 1 minute. Stir in the spices, cinnamon stick and bay leaf.

Add the tomato paste and up to 250 ml of water to make a thick, soup-like consistency.

Add the lentils or Urad and more water if needed.

If you cook for 2-3 hours, check every hour to see if it needs more water but mine never did. If going the whole 24 hours. Check it at the halfway point, giving it a good stir.

When cooked, stir in the remaining butter and cream and season well with salt.

Serve with raita and garlic naan bread.