Kaali Dal
Kaali Dal is a slow-cooked dish made with black lentils, spices, and cream, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Lentils (soaked overnight) | 250 | Grams |
| Water (for cooking lentils) | 1 | Liter |
| Onion (finely chopped) | 1 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 1 | Count |
| Butter (unsalted) | 50 | Grams |
| Cream (whole milk based) | 100 | Milliliters |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Rinse the soaked black lentils and add them to a pressure cooker with 1 liter of water. Cook until soft, about 20 minutes.
- In a separate pan, melt butter and add cumin seeds. Allow them to splutter.
- Add chopped onions, ginger, garlic, and green chili to the pan. Sauté until onions are golden brown.
- Stir in the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil separates.
- Add the cooked lentils to the tomato mixture. Stir well and let it simmer on low heat for 30 minutes.
- Stir in the cream and garam masala. Simmer for another 10 minutes.
- Garnish with chopped cilantro before serving.
Prep
- Soak black lentils overnight in water.
Kitchen equipment
Pressure CookerBlender or Food Processor