4 pax

    12 hours (Preparation )

10 second read: This is a much lighter version of the buttery rich black daal that is served in restaurants, though this can be made as rich by adding as much butter and double cream (if you like to)

Final preparation 

Wash and soak the daal & rajma overnight drain of the water. Add fresh water and cook in a cooker for 6 to 7 whistles. Along with the spice mix , slat and chopped tomato. The spice mix can be tied in a muslin cloth and added to the cooker before the boiling starts. Remove it once the daal mix is ready. Churn it for a little bit with a hand churner.

For the tempering 

Take a heavy bottomed kadhai heat up the ghee and add the chilly powder and jeera. Let it crackle. Add the garlic, onions and the salt and sauté for a couple of minutes. Add the mixture to the boiled and churned daal and mix well.

To serve, add the cream, butter and the fresh coriander and mix well preserving some for the final garnish.

Chef's tip

This daal can be made on its own or mixed with the rajma. The extra tempering on the top is a feature of the home style recipe as opposed to the restaurant recipe.

Ingredient Checklist:

For the Tempering

1 cup Black urad daal
½ cup Rajma
2 nos Tomato
1 tbsp Ginger chopped
To taste Salt

For the Spice Mix

1piecec Black cardamom
6 to 8 pieces Black pepper
2pieces Star Anise

For the Tempering

2 tbsp Ghee
2 tbsp Butter
3 to 4 (split in the centre) Chilly
2 tsp Red chilly powder
To taste Salt
5 to 6 cloves Garlic chopped
1 nos Onions chopped
1 tsp Jeera

For the Garnish

60 to 100 ml Cream
30 gms Butter
2 tbsp Coriander leaves (Chopped)