This Dishoom-inspired black dal is our homemade take on the famous dal makhani: black urad dal soaked overnight, simmered slowly until soft, then finished with garlic, ginger, tomato, plenty of butter and double cream until it's thick, smoky and rich.

It needs time but very little work. Aamna simmers the dal for about 4 hours, or you can pressure cook it for 45 minutes if you're short on time.

Why this recipe works

• An overnight soak. It softens the dal so it cooks evenly.
• Fresh water after boiling. Draining the cooking water removes any bitterness.
• Butter and cream. 125g of butter and 150ml of double cream give the famous silky richness.
• Slow cooking. Hours of gentle simmering make it creamy without blending.

Tips for the best black dal

• Skim the foam. Remove it as the dal comes to the boil.
• Short on time? Pressure cook the soaked dal for about 45 minutes instead of simmering for 4 hours.
• Very low heat for the cream. Let it cook gently for 5 to 10 minutes so it thickens without splitting.
• Stir now and then. Thick dal catches on the bottom of the pan.

What to serve with black dal

Serve with basmati rice, hot naan or flaky paratha. It's great alongside chicken tikka masala or paneer tikka masala for a restaurant-style night in.

Dishoom Black Dal FAQs

What is Dishoom black dal?

Dishoom's house black dal is a slow-cooked dal makhani made with black urad dal, butter and cream. This recipe is our homemade version.

Do I need to soak black urad dal?

Yes. Soak it overnight so it softens and cooks evenly.

Can I make black dal in a pressure cooker?

Yes. Pressure cook the soaked dal for about 45 minutes instead of simmering it for 4 hours.

Is black dal vegetarian?

Yes. It uses butter and cream but no meat.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.