Dishoom Black Daal EASY Recipe (Dal Makhani) | New and Improved

Dishoom is the UK’s leading Indian restaurant, inspired by Bombay's old Irani cafes. Their signature dish, the Black Dal, is a posh version of the popular dish Dal Makhani. Creamy, rich, delicious and, best of all, simple to make. Today, we’ll do just that. How to cook Dishoom’s signature Black Dal / Daal (okay, I don't know which one to use - dal or daal?!). This video is also available as a blog post: https://adamcantcook.com/recipes/auth... Don't forget to subscribe:    / @adamcantcook   This is a re-edited and improved version of a recipe I uploaded back in 2021. That video has some copyright issues, so I decided to re-upload it. This version is snappier, better edited and (hopefully) more fun to watch. 🥘 DISHOOM BLACK DAL RECIPE (serves 4-6) Equipment Whisk Large bowl Fine mesh strainer 6 litre stainless steel pan Ingredients 300g black dal (urid dal). small chunk of ginger couple of garlic cloves 70g tomato puree (tomato paste, if you’re US-based) 1/3 tsp garam masala (any blend) 2/3 Deggi Mirch chilli powder (any chilli powder will do) 2 tsp vegetable oil 90g butter 90g double cream OR Greek yogurt salt to taste Method (extracted from their cookbook, link below) Peel ginger garlic and add to a blender with vegetable oil and a little water Puree into a paste Add the dal to a large bowl and fill until the dal is completely submerged. Whisk for 10 seconds to clean. Strain the water and repeat 2-3 more times until the water is clear. Add the dal to a pan at least 6-quartz (about 6 litres) and add 4 litres of water, then bring to a boil on medium-high heat. Stir it regularly. Skim off any imperfections as it boils. The dal should be creamy when squeezed. It’ll take around 2-3 hours to cook. When cooked, let the dal rest for around 15 mins. After 15(ish) mins, strain the dal through a fine-mesh strainer, then add back to the pan, submerged in about 3-4cm of water. Bring to a boil over medium-high heat. Meanwhile, we’ll make our paste. Mix together your ginger/garlic paste, tomato puree, chilli powder, garam masala and a few generous pinches of salt until fully combined. Back to the dal — once the dal is at a boil, stir and continue stirring constantly. Add the butter and spice mix, then cook at a boil for 30 minutes. After 30(ish) mins has passed, reduce to a simmer and let it simmer for 1 hour 30 min. Add cream/yogurt, mix in and let it simmer for another 15 minutes. Serve hot with rice or chapati. Dishoom: https://www.dishoom.com/ Cookbook: https://www.dishoom.com/cookery-book/