Delicious Kali Dal/Black Dal Recipe

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Directions

• Soak the urad dal and rajma in separate bowls of water for overnight and next morning, combine both lentils in a pressure cooker and add a little bit of salt and 2 cups of water and pressure cook for 40 min.
• Melt ghee or oil in a big frying pan /vessel and add chopped onion and saute on a moderate flame until onion gets translucent.
• Add green chilies, asafoetida, ginger and garlic and fry for 1-1/2 minutes.
• Lower the flame and add chopped tomatoes and stir continuously, till tomatoes tender and oil begins to separate.
• Add salt and mix it very well and add boiled dal, milk, and 1/2 cup of water to make a thick gravy.
• Pour in the whisked cream and season with salt if needed.
• Mix all dry spices and cover the pan and cook on low flame for 6-8 minutes.
• Add a good amount of chopped coriander leaves and mix it well and turn off the flame.
• Heat a saucepan and melt butter and add cumin seeds and allow them to splutter. Pour over dal (it will all sizzle) and mix it well.
• Serve hot with rice, roti or naan.

• Thick buttermilk can be used instead of fresh cream.
• Soaking the rajma and urad dal for over 24 hours makes the cooking process more easy.
• You can make this dal less spicy or more spicy by adjusting the proportion of red chili powder and green chilies.
• This dal can be made thick or thin depending on what you prefer.

Meghna Nath