Curries and Masalas
Smoky Chipotle Black Dal Mole: A Mexican-Indian Fusion
In this dish, a rich Mexican mole provides the smoky, chocolatey framework for a traditional Indian masala spice logic. The deep heat of chipotle in adobo meets the aromatic warmth of whole cinnamon and cloves for a bold, unfussy fusion of two great culinary traditions.
- Prep
- 15 min
- Cook
- 60 min
- Serves
- 4
- Level
- Easy
- Per serving
- 380 kcal
Method
Drain the soaked black urad dal and place it in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer until the beans are very tender, about 45-50 minutes. Do not drain the remaining liquid.
In a separate heavy skillet, melt the ghee over medium heat. Add the whole cumin seeds, cinnamon stick, cloves, and cardamom pods. Fry until the cumin seeds sizzle and the spices become fragrant.
Add the chopped onion to the skillet and sauté until golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the tomato puree, minced chipotle peppers, and a tablespoon of the adobo sauce from the can. Cook this masala base until the fat begins to separate from the sauce.
Pour the cooked dal and its liquid into the skillet with the masala. Stir well and use the back of a spoon to lightly mash some of the lentils against the side of the pan—this creates the thick, mole-like consistency.
Simmer the mixture on low heat for 15 minutes, allowing the flavors to meld. Stir in the heavy cream and butter at the very end to finish. Season with salt to taste.
Notes
Soak the dal for at least 8 hours; this is essential for the creamy texture of the 'mole'.
If the dal gets too thick, add a splash of warm water to loosen it to your preferred consistency.
For an extra layer of depth, add a small square of dark chocolate while simmering to lean further into the mole profile.
The whole spices are the backbone of the flavor—don't grind them, let them infuse the fat.
