This Black Daal or Dal Makhani is a copycat version of the popular Indian restaurant, Dishoom. The original recipe takes over 24 hours of simmering, but I’ve found techniques to reduce the time and still achieve that classic buttery finish. This creamy dal is prepared with whole black lentils which are simmered in a tomato garlic sauce and finished with cream.
You can now make the famous Dishoom black dal recipe (their signature dish) in your own kitchen!
The recipe is so simple, all that you need is patience – Dishoom restaurant states on their menu that the dal is cooked over 24 hours! However my homemade version takes a lot less time.
Firstly, cook black urad dal until you achieve soft buttery dal. I use the Instant Pot to to speed things up but you can use a pan or stove top pressure cooker. You then gently simmer the dal with a ginger, garlic and tomato paste.
It’s different to the techniques in Dal Makhani in which the masala is cooked first.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole black urad dal – this is easily avaliable in Indian grocery stores or online, and is also known as MATPE beans or sabut urad dal.
Garlic paste – fresh garlic cloves are best
Ginger paste – I crush fresh root ginger in a mini food processor until smooth. The smoother the better.
Tomato puree or tomato paste – In the UK tomato paste is available in the tube and tins, that is very thick. If using paste then add some water to bring to a tomato puree consistency.
Salt – the official recipe states fine sea salt. I’ve used regular salt.
Deggi mirch chilli powder or use a mix of hot red chilli powder and kashmiri chilli powder
Garam masala
Unsalted butter or ghee
Double cream (heavy cream for US readers) – single cream works too.
Urad Black Dal Pro Tips
- It is very important that the daal is cooked until soft and creamy. This allows the grains to soften further and break down when simmering, creating a creamy dal.
- To check, squeeze a grain between your finger and thumb, it should mash without any resistance.
- The daal should be in date – daal that has become old remains hard even with plenty of cooking time
- Urad dal often changes colour and becomes green after soaking, this is fine!
- The ginger, garlic and tomato paste should be completely smooth. Lumps will prevent the finished dal from being creamy.
- Simmer on low heat but keep stirring occasionally scraping the bottom of the pan.
- Use a heavy bottomed pan as any other will cause the dal to stick and burn
- If you follow the steps above to achieve a creamy dal, you could get away with adding less butter or ghee if you wish.
- The right consistency you are looking for is thick but pourable soup.
How to make Dishoom House Black Daal
1.Wash the dal thoroughly and allow to soak overnight in plenty of water in a large bowl to allow for the dal to expand. Now, you can cook urad dal in a saucepan or in a pressure cooker.
Saucepan:
Add the dal and water into a large pan and bring to a boil and cook until the dal grains need to become completely soft, with the skin falling away from the white grain. When pressed, the white part should be creamy. When cooked, turn off the heat.
Pressure cooker:
2.Add the dal into the pressure cooker and add enough water to cover about 1 inch above the dal. Pressure cook for around 40 minutes if you have an electric pressure cooker.
Next prepare the paste.
3.In a bowl, mix the garlic and ginger pastes, tomato puree, salt, and spice powders – red chili powder and teaspoon of garam masala.
4.Pour off the cooking water, then pour on enough fresh water to cover the dal by a few centimetres. Bring to a boil over a medium-high heat, then add the spicy tomato paste and butter.
5.Cook on a rapid simmer for 20 minutes, stirring regularly to prevent the mixture from sticking.
6.Switch to low heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy. The creaminess must come from the grains disintegrating into the liquid and enriching it, not from the water being allowed to evaporate, leaving only the grains behind.
7.Add the cream and cook for a further 15 minutes.
Serving Suggestion
Serve Dishoom Dal alongside jeera rice and chapatis . You can also make other Indian breads such as tandoori roti or garlic and coriander naan .
Go for a dry curry or sabji to make it a complete meal with this aloo gobi matar (cauliflower, potato and green peas) brinjal bhaji or bhindi bhaji
Serve poppadom dips , kachumber salad and poppadoms as a side.
Mango Lassi is an Indian restaurant special! Dishoom adds a touch of fennel to theirs.
Storage
Store leftover Black dal in an airtight container in the fridge for up to 4-5 days.
When reheating any leftover dal, you may need to add a little more liquid to loosen it up.
You can freeze the cooked black dal in a freezer safe container. Allow to thaw then reheat thoroughly, adding a small pinch of garam masala to revive the flavours.
You can also store cooked black lentils in the freezer, ready to make black dal at a later date. Simply allow to thaw and use directly in the recipe.
I tend to cook a double batch of lentils and store away in portions to save on eletricity and and gives me a head start saving on time.
To make vegan black dal, swap the butter and cream for dairy-free alternatives. You can use vegan butter or coconut oil or vegetable oil and vegan cream.
Other Dal Recipes
- Sultani Dal
- Whole Masoor Dal
- Spinach Chana Dal
- Dhaba Style Dal Fry
- Masoor Dal (Red Lentils Dahl)
- Tarka Dal
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dishoom Black Dal
Equipment
- 1 Large saucepan
- 1 Pressure cooker optional
- 1 Spatula
- 1 Small bowl
Ingredients
- 250 gram urad dal whole black lentils
- 100 gram tomato purée or tomato paste
- 20 gram butter
- 15 gram ginger puree
- 15 gram garlic puree
- 1 teaspoon garam masala
- 1 teaspoon deggi mirch chilli powder or any red chilli powder
- 2 tablespoon cream
- sea salt to taste
Instructions
- Wash the dal thoroughly and allow to soak overnight in plenty of water in a large bowl to allow for the dal to expand. Now, you can cook urad dal in a saucepan or in a pressure cooker.
Saucepan:
- Add the dal and water into a saucepan and bring to a boil and cook until he dal grains need to become completely soft, with the skin falling away from the white grain. When pressed, the white part should be creamy. When cooked, turn off the heat.
Pressure cooker:
- Add the dal into the pressure cooker and add enough water to cover about 1inch above the dal. Pressure cook for around 40 minutes if you have an electric pressure cooker.
Next prepare the paste.
- In a bowl, mix the garlic and ginger pastes, tomato puree, salt, and spice powders – red chili powder and teaspoon of garam masala.
- Carefully pour off the dal cooking water, then pour on enough fresh water to cover the dal by a few centimetres. Bring to a boil over a medium heat, then add the tomato paste and butter.
- Cook on a rapid simmer for 20 minutes, stirring regularly to prevent the mixture from sticking.
- Lower the heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy.
- Add the cream and cook for a further 15 minutes.
Video
Notes
It is very important that the daal is cooked until soft and creamy. This allows the grains to soften further and break down when simmering, creating a creamy dal. To check, squeeze a grain between your finger and thumb, it should mash without any resistance.
The daal should be in date – daal that has become old remains hard even with plenty of cooking time
Urad dal often changes colour and becomes green after soaking, this is fine!
The ginger, garlic and tomato paste should be completely smooth. Lumps will prevent the finished dal from being creamy.
Simmer on low heat but keep stirring occasionally scraping the bottom of the pan.
Use a heavy bottomed pan as any other will cause the dal to stick and burn
If you follow the steps above to achieve creamy dal, you could get away with adding less butter or ghee if you wish.
The right consistency you are looking for is thick but like a runny pourable soup.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dishoom Black Dal
Equipment
- 1 Large saucepan
- 1 Pressure cooker optional
- 1 Spatula
- 1 Small bowl
Ingredients
- 250 gram urad dal whole black lentils
- 100 gram tomato purée or tomato paste
- 20 gram butter
- 15 gram ginger puree
- 15 gram garlic puree
- 1 teaspoon garam masala
- 1 teaspoon deggi mirch chilli powder or any red chilli powder
- 2 tablespoon cream
- sea salt to taste
Instructions
- Wash the dal thoroughly and allow to soak overnight in plenty of water in a large bowl to allow for the dal to expand. Now, you can cook urad dal in a saucepan or in a pressure cooker.
Saucepan:
- Add the dal and water into a saucepan and bring to a boil and cook until he dal grains need to become completely soft, with the skin falling away from the white grain. When pressed, the white part should be creamy. When cooked, turn off the heat.
Pressure cooker:
- Add the dal into the pressure cooker and add enough water to cover about 1inch above the dal. Pressure cook for around 40 minutes if you have an electric pressure cooker.
Next prepare the paste.
- In a bowl, mix the garlic and ginger pastes, tomato puree, salt, and spice powders - red chili powder and teaspoon of garam masala.
- Carefully pour off the dal cooking water, then pour on enough fresh water to cover the dal by a few centimetres. Bring to a boil over a medium heat, then add the tomato paste and butter.
- Cook on a rapid simmer for 20 minutes, stirring regularly to prevent the mixture from sticking.
- Lower the heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy.
- Add the cream and cook for a further 15 minutes.
Video
Notes
It is very important that the daal is cooked until soft and creamy. This allows the grains to soften further and break down when simmering, creating a creamy dal. To check, squeeze a grain between your finger and thumb, it should mash without any resistance.
The daal should be in date - daal that has become old remains hard even with plenty of cooking time
Urad dal often changes colour and becomes green after soaking, this is fine!
The ginger, garlic and tomato paste should be completely smooth. Lumps will prevent the finished dal from being creamy.
Simmer on low heat but keep stirring occasionally scraping the bottom of the pan.
Use a heavy bottomed pan as any other will cause the dal to stick and burn
If you follow the steps above to achieve creamy dal, you could get away with adding less butter or ghee if you wish.
The right consistency you are looking for is thick but like a runny pourable soup.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These beautiful Gulab Jamun Truffles are an easy and quick Indian fusion dessert , with only 5 minutes of prep time. You need just 2 ingredients – gulab jamun and white chocolate, to make this sweet for Diwali or any other special occasion.
Impress your guests this festive season with these Gulab Jamun Truffles. These Indian truffles are wonderful served at a party but also make thoughtful gifts as they can be made ahead. I use a similar concept for my badam halwa chocolate truffles .
You just need to buy ready made gulab jamun and chocolate to make white chocolate gulab jamun.
You can also make this Gulab Jamun Cheesecake which combines western and Indian flavours.
About this recipe
Gulab jamun is a popular Indian dessert made from milk powder or khoya (milk solids). The dough is shaped into balls, fried until golden brown and soaked in a sweet syrup flavoured with cardamom and rose water.
These soft, spongy balls are a delectable treat, often served at festive occasions and celebrations in India.
Gulab Jamun Truffles with white chocolate are a delightful fusion of the traditional Indian dessert.
They are basically round confections made by taking Gulab Jamun balls and coating them in a layer of smooth, creamy chocolate.
The result is a combination of rich Gulab Jamun with the sweetness and creaminess of white chocolate, creating a delectable and visually appealing treat. These truffles are often garnished with nuts, or edible decorations to enhance their presentation.
They provide a unique and contemporary twist to a classic Indian dessert, making them ideal for special occasions and celebrations.
Why you will love this recipe
Egg free dessert – can be served at Hindu festivals
Easy to make – takes little prep time (around 5-10 minutes)
Easy to serve – your guests can easily help themselves
Can be made ahead
Look amazing – they’re unique and trendy, making them perfect for gifting at Diwali, Raksha bandhan or other Indian festivals
Gulab Jamun Truffles Ingredients
Gulab Jamun
I made my own gulab jamun with khoya but you can definitely use store bought. I also have a version of gulab jamun with milk powder
Chocolate – use white chocolate or dark chocolate here. You can use a block of chocolate or white chocolate chips.
Cooking (or baking) chocolate or regular chocolate both work well, however, note that regular chocolate contains more sugar, making these truffles very sweet with already sweet gulab jamun.
I cut the chocolate into small pieces to allow the chocolate to melt quickly and evenly.
Optional garnishes
Nuts – almonds, pistachios both work great
Dried rose petals
Edible silver or gold leaf
Optionally, you could garnish with a single saffron thread.
Pro Tips
- Make sure the gulab jamun are well chilled before dipping in the chocolate.
- Chop the chocolate into small pieces to allow for even melting and ensure it remains smooth without graininess.
- Be patient while coating the truffles to achieve an even finish.
- I like to use a small bowl for the chocolate to give height when enrobing the jamun. It means I do not have to roll the gulab jamun too much and risk breaking them.
- If you’re adding garnishes like nuts, sprinkles, or edible foil, do it promptly after coating each truffle. The chocolate sets quickly, and adding garnishes immediately ensures they adhere well.
- If you are adding garnishes after the truffles have set, you can dab the leftover sugar syrup on the chocolate which provides a sticky surface for garnishes to stick.
- Allow the truffles to set and harden in the refrigerator.
- Store the truffles in an airtight container to prevent moisture from affecting the chocolate.
How to make Gulab Jamun Truffles
1.Drain and chill the gulab jamun:
Drain the gulab jamun for 5 minutes then place in the freezer to chill or keep refrigerated
2.Prepare the White Chocolate Coating:
In a microwave-safe bowl, melt the white chocolate in 20 second bursts, stirring until smooth.
Alternatively, use the double boiler method – place the chocolate in heat proof bowl over a saucepan of simmering water. Ensure the bowl is not touching the water or else the chocolate can seize. Take the bowl off the saucepan as the has almost melted. Stir until silky and smooth.
3.Coat the Gulab Jamun:
Take the chilled gulab jamun out of the fridge/freezer. Dip into the melted chocolate and coat evenly. Remove with one fork and use the other fork to remove any excess chocolate.
Keep the gulab jamun at the tip of the fork and gently push into a baking tray lined with parchment paper
Try not to tip them over.
4.Garnish:
While the white chocolate is still wet, you can sprinkle chopped nuts, rose petals, and edible silver foil on top for decoration.
5.Let the truffles set:
Allow the white chocolate-coated Gulab Jamun balls to cool and set. You can speed up the setting process by placing them in the refrigerator for about 30 minutes. This prevents the chocolate from pooling too much as it sets faster.
Once the white chocolate coating has hardened, your Gulab Jamun Truffles with white chocolate are ready to be served.
Serving Suggestion
Serve this Gulab Jamun truffles for any Indian festival or for a celebration. They can be part of Vegetarian Indian Thanksgiving Menu too.
If serving at Diwali, arrange them in a tray or bowl. Serve them after spicy dinner or as part of a Diwali snack thali.
See my Diwali Menu to create your own bespoke dinner party menu. See my Diwali Sweets and Snacks roundup for 150+ ideas!
Storage Suggestions
To store Gulab Jamun Truffles with white chocolate, follow these guidelines to keep them fresh:
- Room Temperature: If the ambient temperature is cool and not too hot (below 70°F or 21°C), you can store the truffles in an airtight container at room temperature. Make sure they are not exposed to direct sunlight or heat.
- Refrigeration: If the temperature is warm or if you’re in a hot climate, it’s best to store the truffles in the refrigerator. Place them in an airtight container. Store them in the fridge for up to 5-7 days.
- Freezing: If you want to store them for an extended period, you can freeze Gulab Jamun Truffles. Place them in a single layer on a baking sheet and freeze until they are firm. Once frozen, transfer them to an airtight container or a freezer bag. They can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy the truffles, allow them to come to room temperature if they were refrigerated or frozen. This will help restore their texture and flavour.
In the UK, ready made fresh Gulab Jamuns are available in any Indian/Pakistani/Bengali sweet shops. You can find Haldiram Gulab jamun tins and Royal Sweets Gulab Jamun from your local Indian grocery shop or British supermarket such as Tesco, Asda and Sainsburys.
No, they are not. Gulab Jamuns are made with plain flour and semolina, and both flours are not gluten-free, thus these truffles are not suitable for gluten-free diets.
You can make nut free gulab jamun truffles. Simply omit the nuts for garnishing.
Other Indian Fusion Recipes
Gulab Jamun Cookies
Tandoori Paneer Galette
Tandoori Paneer Tarte au Soleil
Air Fryer Punjabi Samosa Puffs
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gulab Jamun Truffles
Equipment
- 1 Bowl
- 2 forks
- 1 Parchment paper
Ingredients
- 6 gulab jamun
- 100 grams white chocolate I melted 200g, but only needed around 100 gram
Garnishing
- 1 teaspoon pistachios finely chopped
- 1 teaspoon rose petals
- edible silver/gold foil
Instructions
- Drain the gulab jamun for 5 minutes then place in the freezer to chill or keep refrigerated
- In a microwave-safe bowl, melt the white chocolate in 20 second bursts, stirring until smooth.
- Alternatively, use the double boiler method – place the chocolate in heat proof bowl over a saucepan of simmering water. Ensure the bowl is not touching the water or else the chocolate can seize.
- Take the bowl off the saucepan as the has almost melted. Stir until silky and smooth.
- Dip a gulab jamun into the melted chocolate and coat evenly. Remove with one fork and use the other fork to remove any excess chocolate.
- Keep the gulab jamun at the tip of the fork and gently push into a baking tray lined with parchment paper
- While the white chocolate is still wet, you can sprinkle chopped nuts, rose petals, and edible silver foil on top for decoration.
- Allow the white chocolate-coated Gulab Jamun balls to cool and set. You can speed up the setting process by placing them in the refrigerator for about 30 minutes. This prevents the chocolate from pooling too much as it sets faster.
- Once the white chocolate coating has hardened, your Gulab Jamun Truffles with white chocolate are ready to be served.
Video
Notes
Make sure the gulab jamun are well chilled before dipping in the chocolate.
Chop the chocolate into small pieces to allow for even melting and ensure it remains smooth without graininess.
Be patient while coating the truffles to achieve an even finish.
I like to use a small bowl for the chocolate to give height when enrobing the jamun. It means I do not have to roll the gulab jamun too much and risk breaking them.
If you’re adding garnishes like nuts, sprinkles, or edible foil, do it promptly after coating each truffle. The chocolate sets quickly, and adding garnishes immediately ensures they adhere well.
If you are adding garnishes after the truffles have set, you can dab the leftover sugar syrup on the chocolate which provides a sticky surface for garnishes to stick.
Allow the truffles to set and harden in the refrigerator.
Store the truffles in an airtight container to prevent moisture from affecting the chocolate.
Make these 3 ingrdient coconut balls with leftover chocolte.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
