BLACK DAL

FL043: CHOCOLATE CITY
March 1, 2021

This needs to cook for a LONG time, so we’re making a large batch this week: now is the time to start stashing things in the freezer for summer camping trips anyway. Use it as an ice pack in the cooler on day 1 and dinner on day 2.

This takes about 5 hours on the stovetop, but they are extremely lazy hours.

Goal: a rich lentil soup
Yield: 4 quarts
Leftover strategy: to the campfire!

  • 2 pounds (907 grams) whole urad dal

  • 1/3 cup (36 grams) garlic paste (pounded in a mortar)

  • 1/3 cup (36 grams) ginger paste (pounded in a mortar)

  • 1 cup (250 grams) tomato puree

  • 2 tablespoons (36 grams) kosher salt

  • 1 tablespoon smoked paprika, preferably Burlap & Barrel

  • 1 tablespoon kashmiri paprika or Lani’s KRP

  • 1 teaspoon garam masala

  • 2 sticks (224 grams) butter

  • 1 cup (231 grams) heavy cream

  • squeeze of lime juice



 

Wash the dal in a few changes of water, until the water runs clear.

Drain and add the dal to a pot with 4 quarts of water. Bring to a boil and cook until the dal is completely soft, about 3 hours (the skins will split, revealing the white grain inside). Add water as necessary to keep it submerged while it cooks.

[To reduce the time: cook the dal under high pressure for 45 minutes in a pressure cooker or Instant Pot.]

Remove from heat and let cool for 15 minutes, then drain off any water. Return the dal to the pot on the stove and add enough fresh water to cover by 2 inches. Bring to a boil.

Add the garlic paste, ginger paste, tomato puree, salt, smoked paprika, Kashmiri paprika, garam masala and butter. Cook at a full boil for 30 minutes, stirring frequently to prevent sticking.

Lower the heat and simmer lazily until the dal has completely disintegrated into the liquid, about 1 1/2 hours. Add water from time to time to keep the level above the grains. The soup should draw its thickness from the starchy collapse of the dal, not from losing water to evaporation.

Add the cream and cook for a final 15 minutes. Stir in a squeeze of lime juice and taste for salt. Serve with a roti or rice.