Last Updated on 2 months by Neha Deshmukh

Smoky Black Dal Recipe – Authentic Urad Dal with Cream & Ghee

Introduction

Oh, black dal. It’s one of those dishes that just feels special, doesn’t it? I remember the first time I tried to make it – it was for a dinner party, and I was so nervous! But the rich, smoky flavor, the creamy texture… it was worth every minute. This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the result is restaurant-quality dal that will impress everyone.

Why You’ll Love This Recipe

This Smoky Black Dal isn’t just a meal; it’s an experience. It’s deeply flavorful, incredibly comforting, and surprisingly satisfying. The slow cooking process allows the urad dal to become unbelievably creamy, and the final touch of smoky infusion? Pure magic. Plus, it’s a fantastic dish to make ahead, making it perfect for entertaining or a cozy weeknight dinner.

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 ½ cups Whole Urad (black gram beans) (approx. 250g)
• 4 cups Water (950ml)
• 1 cup Tomato puree (approx. 240ml)
• 2 teaspoons Ginger Paste
• 2 teaspoons Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 3 teaspoons Kosher Salt
• 2 tablespoons Butter (approx. 30g)
• ½ cup Cream (approx. 120ml)
• ½ teaspoon Garam Masala
• 1 tablespoon Butter (garnish) (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

Urad Dal: Types and Soaking Times

Urad dal, or black gram, is the star of the show. You’ll find both whole and split urad dal. We’re using whole here for the best texture. Soaking is crucial – it softens the dal and reduces cooking time. I recommend at least 4 hours, but overnight is even better.

Kashmiri Red Chili Powder: Color and Flavor Profile

Don’t skip the Kashmiri chili powder! It gives the dal that beautiful deep red color without adding a ton of heat. If you can’t find it, you can substitute with regular chili powder, but use a little less.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is traditional for a reason. It adds a nutty, rich flavor that butter just can’t replicate. Plus, it has a higher smoke point, which is important for the smoky infusion step. If you don’t have ghee, you can use butter, but ghee is highly recommended.

Cream: Full Fat vs. Low Fat Options

Full-fat cream really makes this dal luxurious. However, you can use low-fat cream or even half-and-half if you prefer. Just know that the texture won’t be quite as rich.

Garam Masala: Regional Variations & Homemade Blends

Garam masala is a blend of warming spices. Every family has their own recipe! You can buy a good quality pre-made blend, or make your own for a truly personalized flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Rinse and soak the urad dal in plenty of water for at least 4 hours, or ideally overnight. This is a non-negotiable step for creamy dal!
2. Pressure Cook: Drain the soaked dal and add it to your Instant Pot or pressure cooker with 4 cups of fresh water. Pressure cook on high for 20 minutes. Let the pressure release naturally for 15 minutes – don’t rush this!
3. Sauté the Aromatics: Once the pressure is released, open the cooker. Add the tomato puree, ginger-garlic paste, chili powder, salt, and butter to the dal. Now, this is where patience comes in. Sauté on low heat for about 20 minutes, stirring frequently to prevent sticking. This slow sautéing builds the flavor.
4. Creamy Finish: Add the cream and garam masala. Stir well and cook for another 5 minutes. Taste and adjust seasoning as needed.
5. Smoky Infusion: This is the fun part! Heat a small steel bowl or a piece of foil. Place a piece of hot charcoal in the bowl (be careful!). Drizzle a teaspoon of ghee over the charcoal – it should smoke immediately. Quickly place the bowl over the dal, cover the pot tightly, and let the smoke infuse for 5 minutes. Remove the bowl carefully.
6. Garnish & Serve: Garnish with a knob of butter and serve hot with naan, roti, or basmati rice.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect dal:

Achieving the Perfect Dal Consistency

The consistency should be creamy and smooth, but not too thick or too thin. If it’s too thick, add a little hot water. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.

Mastering the Smoky Flavor Infusion

The smoky flavor is key! Make sure the charcoal is very hot before adding the ghee. And work quickly – you want to capture the smoke.

Preventing the Dal from Sticking to the Bottom of the Pot

Stir, stir, stir! Especially during the sautéing process. Using a heavy-bottomed pot also helps.

Choosing the Right Pressure Cooker Settings

If using an Instant Pot, use the “Pressure Cook” or “Manual” setting on high pressure.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Black Dal: Substitute the butter and cream with vegan butter and coconut cream.
• Gluten-Free Black Dal: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: For mild, use ½ teaspoon chili powder. For medium, use 1 teaspoon. For hot, add up to 1 ½ teaspoons or a pinch of cayenne pepper.
• Restaurant-Style Black Dal: Add an extra tablespoon of butter and ¼ cup of cream for an even more decadent dal. My friend, Priya, swears by this trick!
• Festival Adaptations: During Diwali or Eid, I like to add a sprinkle of fried onions and chopped cilantro for extra flavor and festivity.

Serving Suggestions

Smoky Black Dal is amazing on its own, but here are a few side dishes that complement it perfectly:

• Naan bread
• Roti
• Basmati rice
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor actually gets better the next day!

FAQs

Let’s answer some common questions:

What is the best way to soak urad dal for optimal texture?

Soaking overnight in plenty of water is best. This ensures the dal is fully hydrated and cooks evenly.

Can I use a regular pot instead of a pressure cooker?

Yes, but it will take much longer – about 1.5 to 2 hours to cook the dal until tender.

How can I adjust the smokiness of the dal?

Adjust the amount of time you let the smoke infuse. Longer infusion = more smokiness.

What is the difference between urad dal and moong dal?

Urad dal (black gram) has a stronger, more earthy flavor and creates a creamier texture. Moong dal (yellow split mung beans) is milder and cooks faster.

Can this dal be made ahead of time?

Absolutely! It actually tastes better the next day. Just reheat gently.

What side dishes complement smoky black dal perfectly?

Naan, roti, basmati rice, and raita are all excellent choices.