Kali Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the black lentils overnight.
• STEP 2.Pressure cook the lentils with water, salt, and turmeric until they are soft and mushy.
• STEP 3.In a separate pan, heat ghee and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 4.Add tomato puree, red chili powder, coriander powder, and garam masala to the pan. Cook until the masala is well cooked and the ghee separates.
• STEP 5.Add the cooked lentils to the masala and simmer for 15-20 minutes, stirring occasionally.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a dollop of butter or cream before serving.

Storage and Serving

• Kali Dal can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve Kali Dal with steamed rice, jeera rice, or roti for a complete meal.