HAPPY FATHERS DAY to all the Daddy’s!! ❤️❤️ Gorgeous, silky, slow-cooked black daal, made in honour of the amazing Dads in my life. It is, without doubt, a labour of love. The longer you cook it, the more flavourful and creamy, but it is off the charts restaurant-style incredible!
❤️ FOR THE DADS IN MY LIFE ❤️
My Daddy. My Hero. I wish we lived closer. You are so far away but always and forever close to my heart. We are so blessed to have you in our lives and cant wait to jump on a plane to Hong Kong and see you soon!
My husband Raman, soulmate, everything, and the most incredible Daddy to our 3 precious babies.
We are forever grateful for my Pops, my father-in-law, who would do anything in the world for his grandchildren and us.
1. Wash daals 3-4 times until water clear, place in a large saucepan, cover with 4 litres water, soak overnight
Ingredients
Instructions
2. Replace water, do not stir daal until it boils
3. Cook for 3-4 hours, replenish with boiling water, so daal is always covered, keep skimming away any foam, stir often
4. Once daals are soft, turn the heat off, let sit 15 mins
5. In another saucepan, you make what’s called the Tarka: sauté the onions until soft, then add ginger, garlic, and cumin seeds
6. As soon as the cumin seeds start popping, add the tomatoes, chilli powder, salt, and garam masala
7. Wait until you see oil forming on the sides of the pan, then add your tomato paste and coriander, cook another minute, set aside
8. Carefully pour off daal cooking water, replenish with boiling water covering the daal 4 cm, boil then add Tarka and butter, cook another 30 mins stirring regularly
9. Simmer, cook another 1 hour till thick, often stirring, add boiling water if needed
10. Serve with hot bread or rice