Kalai Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the split black gram lentils for 2 hours.
• STEP 2.Drain the lentils and add them to a pressure cooker with water, turmeric powder, and salt.
• STEP 3.Pressure cook the lentils for 4-5 whistles or until they are soft and mushy.
• STEP 4.In a separate pan, heat oil and add cumin seeds, mustard seeds, and curry leaves.
• STEP 5.Once the seeds start to splutter, add chopped onions and sauté until they turn golden brown.
• STEP 6.Add ginger-garlic paste and sauté for a minute.
• STEP 7.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 8.Add red chili powder, coriander powder, and garam masala powder. Mix well.
• STEP 9.Add the cooked lentils to the pan and mix everything together.
• STEP 10.Simmer the dal for 5-10 minutes, allowing the flavors to blend together.
• STEP 11.Squeeze some lemon juice over the dal and garnish with fresh coriander leaves.
• STEP 12.Serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of ghee at the end.

Storage and Serving

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