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House Black Dal

Recipe by The Guardian on InstagramAdded 1 August 2026.

15 minutes to prep, 30 to cook. A hearty, smoky black lentil curry that captures the aromatic essence of Dishoom’s signature House Black Dal. Earthy black lentils are simmered with a fragrant blend of cumin, coriander, turmeric, red chili, and garam masala, then finished with fresh cilantro for brightness—a comforting vegetarian dinner.

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House Black Dal by The Guardian, a frame from the Instagram video

Method

  1. Heat 2 tbsp oil in a large pot over medium heat.

  2. Add 1 tsp cumin seeds and let them sizzle for about 10 seconds until fragrant.

  3. Add the diced onion and sauté, stirring occasionally, for 5‑6 minutes until golden brown.

    Kitchen notes · Added by ReelsMeals: Onion turns golden. Stir now and then for even color.

  4. Stir in the minced garlic and grated ginger; cook for 1 minute, ensuring they do not brown.

  5. Add the diced tomatoes and cook for 3‑4 minutes, stirring until they soften and break down.

  6. Sprinkle in the coriander powder, turmeric powder, red chili powder, and garam masala; stir well and cook for another 30 seconds to toast the spices.

    Kitchen notes · Added by ReelsMeals: Spices smell fragrant. Keep stirring during the short toast.

  7. Add the black lentils and 800 ml water; increase heat to bring the mixture to a rolling boil.

  8. Once boiling, reduce the heat to low, cover the pot, and simmer for 25‑30 minutes, stirring occasionally, until the lentils are tender and the dal has thickened.

    Kitchen notes · Added by ReelsMeals: Lentils are tender and dal has thickened. Stir occasionally so the lentils cook evenly.

  9. Season with salt to taste, adjusting the seasoning as needed.

  10. Remove from heat, garnish with the chopped fresh cilantro, and serve hot with rice or flatbread.

Tips while you cook

Toast cumin seeds briefly
Add the cumin seeds and let them sizzle for about 10 seconds before the onion.
Stir while simmering
Stir the dal occasionally during the 25‑30 minute simmer.
Add cilantro after cooking
Garnish with fresh cilantro only after removing the pot from heat.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The Guardian made this.

The recipe comes from The Guardian’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Dal, 4 ways

Three creators posted their own.

  1. The Guardian45 min14 ingr.Only this one uses black lentils
  2. Arpita45 min9 ingr.Only this one uses bottle gourd, yellow split peas and chili powder
  3. Palak Patel45 min16 ingr.Only this one uses green moong dal, yogurt and besan
  4. Arpita45 min15 ingr.Only this one uses musur dal, toor dal and mustard oil
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