Looking for an easy Black Dal recipe? Try this restaurant-style Dal recipe that is easy to make, simple, and loaded with tons of flavours. The longer you can cook it the better.
Rinse the black lentils a couple of times in cold water until clear. Place the lentils with 1 litre water in an Instant Pot pressure cooker and cook for 5 minutes on Manual High. Allow the steam to release naturally.Alternatively, place the black lentils dal in a large saucepan along with 3litre of water. Bring it to a boil and cook for 2-3 hours or until the dal is soft. You may need to top up with more water as they cook and skim off any scum that forms on the surface.
Drain the black lentils and save the lentil stock.
Heat butter in a pan and add cumin seeds & Whole Garam masalas. Saute them for 1 minute.
Add Ginger Garlic Paste and saute for 1 minute.
Now add the fresh tomato puree, salt and spice powders to the masala and mix them together. Cover with a lid and cook on a low flame for 10 - 15 minutes until the base masala has reduced a bit. (Tomato puree tends to bubble and throw a lot of spills ).
Now add the black lentils, kidney beans( if using), and 3 cups of lentil stock reserved after draining the dal.
Cover and cook for at least 20-30 minutes, stirring frequently. The lentils will slowly integrate and thicken as they cook. If needed, add more water as necessary. ( If you have time, you can simmer and cook longer. It tastes Amazing!)
Once the desired consistency is achieved , add cream, butter, kasuri methi and stir well. Cook for another 5 more minutes and turn of the flame.
Soaking Urad Dal is not required for this process. Dal Makhani generally tends to thicken after it cools down. So always make sure to leave a little thin consistency when you switch off the flame.
If you would like to add Kidney beans to the Black Daal, add 1/2 a can of cooked kidney beans.
If you don't have enough stock left from the cooked Black Dal, add water instead.
If you don't want to use Whole Garam masalas, use 1 Tsp Garam masala powder.
Instead of Fresh Tomato Puree, you can use about 75g of Tomato paste. Dilute the tomato paste with water before using it in the recipe.