It’s National Curry Week this month (5 to 11 October) so why not try this cracking recipe for the legendary black daal from Dishoom. It’s rich, spiced and perfect for autumn.

Image credit, Helen Cathcart

INGREDIENTS

• 300g whole (black) urad daal
• 12g garlic paste
• 10g ginger paste
• 70g tomato purée
• 8g fine sea salt
• 2/3 tsp deggi mirch chilli powder
• 1/3 tsp garam masala
• 90g unsalted butter
• 90ml double cream

METHOD

Place the daal into a large bowl, cover with water and whisk for 10 seconds. Let the daal settle, then pour out the water. Repeat three or four times, until the water is clear.

Tip the daal into a large saucepan and pour in at least 4 litres of cold water. Bring to the boil and steadily cook for 2 to 3 hours. Skim any impurities and add more boiling water as required to keep the grains completely covered. The daal grains need to become completely soft, with the skins coming away from the white grain. When pressed, the white part should be creamy, rather than crumbly. When cooked, turn off the heat and allow the pan to sit for 15 minutes.

In a bowl, mix the ginger and garlic pastes, tomato purée, salt, chilli powder and garam masala to a paste.

Carefully pour off the daal cooking water then pour on enough freshly boiling water to cover the daal by 3 to 4cm. Bring to the boil over a medium-high heat and add the aromatic paste and butter.

Cook rapidly for 30 minutes, stirring regularly to prevent the mixture from sticking.

Lower the heat and simmer for 1 to 1.5 hours, stirring very regularly to prevent it from sticking and adding a little boiling water if the liquid level gets near the level of the grains. Eventually, it will become thick and creamy.

Add the cream and cook for a further 15 minutes. Serve with chapatis or other Indian breads.