A contemporary take on a traditional Indian dish, this mouth wateringly good meal from the I Am A Food Blog is a delicious option for your next date night-in! Favored by Londoners with a craving for spice, the Black Dal and Garlic Naan recipe originated from the cook books of the old Irani restaurant ‘Dishroom Bombay Cafe‘. However, here at Jules B we thought we would bring the recipe to your kitchen this season with an at-home version whilst adding an extra pinch of flavour along the way! The recipe may take a little longer than usual and include a few more spices and herbs from the pantry, but this exotic and full of protein feast will be more than worth the wait. Especially if you do not have one of the fabulous Dishoom restaurants on your doorstep.
Ingredients for the Black Dal:
1 cup black lentils
2 whole cloves
1 star anise
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon fennel seeds
1/2 teaspoon garam masala
1/4 teaspoon ground cardamom
1 tablespoon butter
1 tablespoon oil
1 small onion, finely diced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 bay leaf
1 cinnamon stick
5.5 ounce can tomato paste
2 tablespoon butter
2 tablespoons heavy cream
salt, to taste
cilantro and yogurt, to garnish
Instructions for Black Dal:
Place the lentils into cold water and leave overnight.
The next day, rinse and drain well.
Place the lentils in a large pot, adding cold water.
Bring the lentils to a hard boil for 5-10 minutes, skimming if needed.
Reduce the heat, stirring occasionally, until lentils are soft but still hold their shape, about 40 minutes to 1 hour.
If necessary, refill the pot up with water. Drain and set aside.
Preheat the oven to 325°F.
In a dry pan, add the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring constantly until fragrant for 30 – 45 seconds.
Remove from heat and grind in a spice grinder or crush with a mortar and pestle and set aside.
In an oven safe heavy bottom pot, heat the butter and oil over medium heat.
Add the onion and cook until soft for 5-8 minutes.
Add the ginger and garlic and cook, stirring, for 1-2 minutes. Stir in the spices, cinnamon stick, and bay leaf.
Stir in the tomato paste and add up to 1 cup of water to bring the whole thing to a thick, soup-like consistency.
Add the lentils back in, adding a bit of water, if needed.
Tightly cover with foil or an oven safe lid and cook for 3-4 hours checking every 30 minutes or so, adding water if needed to maintain a soup like texture. If you’re committed and want to cook your dal for 24 hours, turn the oven to 200°F overnight and then up the temperature to 300°F when you get up in the morning. Give it a stir and let it cook, at 300°F until you hit 24 hours.
Remove from the oven and stir in the cream and butter. Season with salt to suit your preference. Enjoy with rice or the garlic naan from the second part of this delicious recipe!
Ingredients for the Garlic Naan:
1/4 cup milk
1/4 cup yogurt
1 cup all purpose flour
1/4 + 1/8 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon sugar
1/8 tsp salt
melted garlic butter* and chopped cilantro, to serve
In a small bowl, whisk together the milk and yogurt. Set aside.
Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add in the milk-yogurt mix bit by bit, combining with the flour. Knead into a soft dough. Gather into ball and cover for 2 hours.
Lightly dust your work surface with flour. Divide the dough into 4 equal pieces and use a rolling pin to flatten and stretch out.
Heat up a heavy bottomed cast iron skillet (with a lid) over high heat. Brush one side of the naan with water and place in the skillet, water side down.
Cover and cook for 30 seconds or until you see it start to bubble and rise. Use a pair of tongs and take it off the pan and cook the uncooked side over direct flames until it starts to char.
Alternatively, flip and cook the pan until it starts to brown. Brush with a bit of melted butter and sprinkle on chopped cilantro. Repeat with the remaining 3 pieces.