Black Daal

Black Daal or Daal Makhani isn’t typical Indian home cooking. It’s slow food that’s unmistakably rich, in the unadulterated style we expect from restaurants, but that doesn’t mean you can’t make an excellent version at home. This recipe calls for whole black gram daal (urad) which has a robust, wholesome and creamy texture. Restaurant chefs simmer it for hours, often over coals, for a deep smokiness. I achieve this at home by finishing the daal with a lit stick of cinnamon soaked in ghee. T