Punjabi Black Daal
Punjabi Black Daal
This opulent and rich daal became one of North India’s most popular dishes during the period of partition in 1947 as Punjabis migrated across borders and took flight with this recipe reminding them of their roots. It’s a significant dish with a big reputation!
Serves 4
- 250g black urid lentils
- 100g butter or ghee (or coconut oil for a vegan alternative)
- 2 white onions, halved and thinly sliced
- 3 garlic cloves, crushed
- Ginger thumb-sized piece, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ¼ tsp chilli powder
- Small bunch coriander, stalks finely chopped, leaves reserved to serve
- 400g passata or chopped tomatoes
- 1 fat red chilli , pierced a few times with the tip of a sharp knife
- 50ml double cream (or extra thick coconut cream for a vegan alternative)
How To Make Punjabi Black Daal
- Soak the lentils in cold water for 2+ hrs
- Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Cook over a medium heat and add the passata and whole red chilli. Drain the lentil and add these too, then top up with 400ml water. Season well, cover and cook for 2 hrs over a very low heat on the hob.
- Once cooked, the dal should be very thick and the lentils tender. Stir in the cream and check the seasoning
- Garnish with a swirl of cream
Punjabi Black Daal
This opulent and rich daal became one of North India’s most popular dishes during the period of partition in 1947 as Punjabis migrated across borders and took flight with this recipe reminding them of their roots. It’s a significant dish with a big reputation!
Serves 4
- 250g black urid lentils
- 100g butter or ghee (or coconut oil for a vegan alternative)
- 2 white onions, halved and thinly sliced
- 3 garlic cloves, crushed
- Ginger thumb-sized piece, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ¼ tsp chilli powder
- Small bunch coriander, stalks finely chopped, leaves reserved to serve
- 400g passata or chopped tomatoes
- 1 fat red chilli , pierced a few times with the tip of a sharp knife
- 50ml double cream (or extra thick coconut cream for a vegan alternative)
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