Just a few things from an Indian. 1. If you add water into the blender while crushing garlic and ginger, it would result in raw garlic smell and the mix would stick a lot to the bottom. Better avoid water or use mortar and pestle. 2. Straining the cooked dal took away a lot of its flavour and also the creaminess as that dal water is viscous and creamy . Try avoiding it next time. 3. Tomato puree seemed less in quantity. If possible, use whole grated tomatoes and add them while boiling the dal. 4. Kashmiri chilli powder works best as it also imparts bright colour. Dal makhni/Black dal should never be too spicy/hot. I and a lot of chefs add it while they start boiling dal with grated tomatoes.
Yes. Yes. Yes. Yes - to all your notes! First time I made this I made it too “hot” but learned from that mistake. Also, while always discarding the soaking water, I would never throw out the cooking water - it would be like throwing out chicken stock ;)
I bought the Dishoom cookbook and it's marvelous, capturing Bombay's elegance of that era. Very personal to me seeing pictures of The Taj Hotel, Marine Drive where my mom and dad stayed so often, during the Golden Age of flying. This dal is easy and perfect.
Just wanted to say I made this today (1st Nov '23) and it was phenomenally tasty, with great depth of flavour. It does take quite a few hours (5+) to prepare, but ultimately it's worth it in my opinion. Still not sure why the cooked dal should be drained after cooking, as that thick dark brown liquor looked like it had bags of flavour inside it, so next time I'll skip that draining process. Keep up the inspiring videos Adam 👌
Nice one Adam. Been making this since I got the Dishoom cook book a few years back (the entire book is brilliant). IMO the basic recipe is a little too bland. I sling in a small teaspoon of Mr Naga - doesn't really make it very much hotter (given the quantity of dal) but it really lifts it in terms of flavour. Just brilliant with chapati.
I made dal makhani today, Chef Atul Kochhar's recipe, it's pretty fabulous. Next one, I will give this recipe a go. This recipe has to be epic, if they don't hold back the secret ingredients that make Dishoom's dal fabulous. -- Ft. Worth, TX
If you can’t find black urad dal, use black beans. Just as delicious. If using black Urad dal, Pressure cooking the dal after soaking overnight is faster.
Big fan of Daal in our house and there's always one kind or another in our fridge. I love to adapt recipe's and when i have Daal i love to add lemon juice and coriander on the top and 2 poached eggs. Delicious.
Not enough garlic! Just sayin’ ... after all, garlic is life. But this dal makhani is now my favourite “curry”. Oh, I’m in Canada, within walking distance of a MotiMahal restaurant where, also, there is ALWAYS a queue!
Hello! I've uploaded a new and improved version of this recipe. Check it out: ua-cam.com/video/2u_4WcmLbfE/v-deo.html&ab_channel=adamcantcook
Just a few things from an Indian.
1. If you add water into the blender while crushing garlic and ginger, it would result in raw garlic smell and the mix would stick a lot to the bottom. Better avoid water or use mortar and pestle.
2. Straining the cooked dal took away a lot of its flavour and also the creaminess as that dal water is viscous and creamy . Try avoiding it next time.
3. Tomato puree seemed less in quantity. If possible, use whole grated tomatoes and add them while boiling the dal.
4. Kashmiri chilli powder works best as it also imparts bright colour. Dal makhni/Black dal should never be too spicy/hot. I and a lot of chefs add it while they start boiling dal with grated tomatoes.
Thanks for the tips -- that all makes sense!
Yes. Yes. Yes. Yes - to all your notes! First time I made this I made it too “hot” but learned from that mistake. Also, while always discarding the soaking water, I would never throw out the cooking water - it would be like throwing out chicken stock ;)
I bought the Dishoom cookbook and it's marvelous, capturing Bombay's elegance of that era. Very personal to me seeing pictures of The Taj Hotel, Marine Drive where my mom and dad stayed so often, during the Golden Age of flying. This dal is easy and perfect.
Just wanted to say I made this today (1st Nov '23) and it was phenomenally tasty, with great depth of flavour. It does take quite a few hours (5+) to prepare, but ultimately it's worth it in my opinion. Still not sure why the cooked dal should be drained after cooking, as that thick dark brown liquor looked like it had bags of flavour inside it, so next time I'll skip that draining process.
Keep up the inspiring videos Adam 👌
Love to see someone cook on a mortal person's stove top! Great explanation. Had it yesterday at Dishoom - will try to recreate it ASAP...
I'm glad you enjoyed. Good luck!
Nice one Adam. Been making this since I got the Dishoom cook book a few years back (the entire book is brilliant). IMO the basic recipe is a little too bland. I sling in a small teaspoon of Mr Naga - doesn't really make it very much hotter (given the quantity of dal) but it really lifts it in terms of flavour. Just brilliant with chapati.
Been waitin for this one👏👏😍
I made dal makhani today, Chef Atul Kochhar's recipe, it's pretty fabulous.
Next one, I will give this recipe a go. This recipe has to be epic, if they don't hold back the secret ingredients that make Dishoom's dal fabulous. -- Ft. Worth, TX
Really enjoyed that young man. Well done xx
This reminds me of magh. Green Arad dhal.
Yummy 😋
If you can’t find black urad dal, use black beans. Just as delicious. If using black Urad dal, Pressure cooking the dal after soaking overnight is faster.
The Dishoom recipe book says the ingredient is "whole (black) urad daal" rather than "split urad daal".
You can add a ginger and slit green chili along with the dal in boiling pot. Also add salt, it will reduce the cooking time.
Could I use Beluga lentils for this? Can't seem to find anything closer. They only need to cook for 25 minutes.
I think they’d work! In the end, you want a creamy texture so you would need to cook for longer anyway.
Use black beans if you cant find urad dal.
I think beluga lentils are actually urad daal.
Big fan of Daal in our house and there's always one kind or another in our fridge. I love to adapt recipe's and when i have Daal i love to add lemon juice and coriander on the top and 2 poached eggs. Delicious.
Sounds like you have the right idea. Thanks for watching!
Not enough garlic! Just sayin’ ... after all, garlic is life. But this dal makhani is now my favourite “curry”. Oh, I’m in Canada, within walking distance of a MotiMahal restaurant where, also, there is ALWAYS a queue!
I guess people just can't get enough of good Indian food anywhere!
So tasty 😋 likes👍vary delicious recipe🙏 wonderful day🌹Can we be friend❤️Stay connected friend,🤗Hope we grow together💐
What is the equivalent to double cream in the USA
That would be heavy cream, I believe
Cream
What's your favourite thing to serve this black dal with? Nan breads? Chapati? Rice? Lemme know 👇
Hey Adam - this is thick so mostly eaten with chapati, naan, rumali roti and even nicely buttered crusty bread.
I just watched a Britisher make dal - wtf.
Did he do a good job?
@@adamcantcook I guess so - I've not eaten at dishoom. We typically eat a much lighter version of dal on a daily basis.
Well, if you ever do go, let me know ;)@@SNMenezes
@@adamcantcook I tried once - in 2015; they had a 1.5 hr wait...I'll bet I've eaten better Indian food with no wait :)