House black daal

Dishoom p. ███

This creamy black daal — our version of a daal makhani — is perhaps Dishoom’s signature dish. It hasn’t changed in all the years we’ve been cooking it and it’s still the first thing Naved checks on entering any of our kitchens, where each batch is lovingly cooked over 24 hours. In smaller quantities, it requires 4–5 hours of your attention, but your efforts will be richly rewarded and you’ll make it time and again. Cooking daal isn’t necessarily about exact timings but it is about knowing what to look for at each stage. It is vital to cook the daal grains completely at step 2, and to be vigilant during step 5. It takes quite a long time for the “sauce” to thicken and become creamy — you must watch the pan closely to ensure it doesn’t stick and you must stir the pot frequently.