This kali masoor dal recipe is a superb way to whip out a hearty dinner that is full of fiber, protein, and various key vitamins! It’s an easy recipe that combines black lentils with staple Indian spices on top of a typical onion-tomato base.
When you are not in the mood to go the whole mile, lentils are an easy way out.
You’ll be wondering where a bowl full of dal is gone!
Though dals (lentils) are evergreen and can be enjoyed throughout the year, it’s in the winters that their flavors truly shine.
This kali masoor dal is a hassle-free meal loved by both kids and adults.
And it’s a delicious vegan fall recipe to keep you nice and cozy, that can be served for both lunch and dinner.
Tools You’ll Need
- Pressure Cooker: It is the best way to make this dal recipe. The steam generated in the cooker cooks the dal thoroughly, and it also reduces the cooking time.
- Skillet (optional): To make the onion tomato masala.
- Spatula: To saute and stir.
- Ladle: For tempering (making tadka).
Ingredients in This Kali Masoor Dal Recipe
Kali Masoor Dal/Black Lentils: They are obviously the champion of the dish. Black lentils are extremely rich in fiber, protein, and other body-loving vitamins and minerals. Here are the reasons why you should eat masoor dal.
Onions & Tomatoes: They provide an amazing base for the overall flavors of the dish. Onions are sweet and tomatoes fill the meal with its tangy goodness.
Ginger & Garlic: They lift the flavors of different ingredients in the recipe with their aromaticness. Mince them properly for more flavor.
Whole Spices: Whole spices are known for their intensity and the nuttiness they bring to food. Black cardamom, bay leaves, asafoetida and cumin seeds are simple spices that are used.
Powdered Spices: Red chili powder, turmeric powder, and coriander powder (the most common Indian powdered spices) are used for their aromatic, and earthy flavors.
Green Chillies: For an extra hit of spiciness in the dal.
Ghee: It is a great base for the aromatics to release their flavors. Though high in fat content, it is a source of vitamin E.
Oil
Salt
How to Make Kali Masoor Dal
Clean and Soak the Lentils:
1. First of all, pour raw lentils into a pot and properly rinse them 3-4 times with water till they are completely clean. After that soak the dal in water and let it rest for 30 minutes.
Prepare the Base:
2. Meanwhile, heat the oil in a skillet, add cumin seeds, and let it crackle. Add black cardamom, asafoetida, and bay leaves, and saute.
3. Add minced ginger and garlic, and saute. Before the garlic turns brown, add onion, and saute it on high flame it gets a light golden brown color. Add green chilies, and saute.
4. Lower the flame, and add turmeric powder, red chili powder, and coriander powder. Mix them well.
5. Add a splash of water if the spices are burning, and add tomatoes and salt and mix them well. Saute them on high flame till the oil separates.
Combine:
6. Drain out the water from the dal. You’ll see that the dal has bloated a bit. Add them to the skillet with the masala, and roast it for 1 minute till the moisture of the dal evaporates.
Transfer:
7. Transfer the dal and masala to a pressure cooker, pour water into it, and put it on medium-high flame.
8. Let it whistle only once, then lower the heat, and simmer the dal for 10-15 minutes. Switch off the flame, and let the steam escape on its own.
Temper with Aromatics:
9. In a ladle, heat ghee, and add minced garlic. Once it turns light brown, add red chili powder, mix them, and quickly mix it with the dal.
10. Your kali masoor dal is ready to be served.
FAQ
What are the health benefits of Kali Masoor Dal?
It helps in achieving a balanced diet as it is a good source of iron, protein, fiber, phosphorus, and B vitamins that are essential for a healthy body.
Can I make the Kali Masoor Dal Recipe (Black Lentils Recipe) without a pressure cooker?
A pressure cooker helps to reduce the cooking time, and thoroughly cook the dal, but you can also make the recipe in a skillet or a pot. Just be prepared for longer cooking.
What are the types of Masoor Dal?
There are 2 types of masoor dal:
Red Lentils: As the name suggests they are orange-red in color, and are the most widely used type of masoor dal. They cook relatively quickly and that makes them ideal for making soups, stews, and curries.
Black Lentils: They are known for their rich earthy flavor, and are small in size. They are commonly made in Indian households as the main entree dish.
Tips & Variations
If you want to make it spicier, add dried red chilies in the oil along with the whole spices.
You can make the masala in a separate skillet for more convenience, then transfer it to the pressure cooker.
Serving Options
Kali masoor dal is best served with hot rice, and chapatis, with some yogurt adding freshness to the meal.
As for the sides, you can serve cucumber and tomato salads, mango pickles, or green chutney. They all complement each other’s flavors really well.
How to Store
This dal stores very well in both refrigerator and freezer; up to 4-5 days and 3 months respectively.
It also makes for an amazing meal-prep recipe. Make batches by transferring the dal into small air-tight containers, and use it within the timeframe whenever you want to.
More Dinner Ideas
- Aloo Matar Paneer
- Creamy Lemon Garlic Pasta
- Soy Butter Corn Ramen
- Mushroom Do Pyaza
- Paneer Butter Masala
More Lunch Ideas
Kali Masoor Dal Recipe (Black Lentils Recipe)
Equipment
- Skillet (optional)
- Pressure cooker
- Tablespoon
- Ladle
Ingredients
For the Masala:
- 3 tbsp Oil
- ½ tsp Cumin Seeds
- 1 Black Cardamom
- 2 Bay Leaves
- 3 cloves Garlic (chopped)
- 1 tsp Ginger (chopped)
- 2 Green Chillies (chopped, optional)
- Asafoetida (a pinch)
- 1 medium Onion (chopped)
- 1½ tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 2 medium Tomatoes (chopped)
- Salt to taste
For Kali Masoor Dal:
- 1 cup Kali Masoor Dal (cleaned and soaked)
- Prepared Masala
For Tempering:
- 1 tbsp Ghee
- 2 cloves Garlic (chopped)
Instructions
- First of all, pour raw lentils into a pot, and properly rinse them 3-4 times with water till they are completely clean. After that soak the dal in water and let it rest for 30 minutes.
- Meanwhile, heat the oil in a cooker, add cumin seeds, and let it crackle. Add black cardamom, asafoetida, and bay leaves, and saute.
- Add minced ginger and garlic, and saute. Before the garlic turns brown, add onion, and saute it on high flame it gets a light golden brown color. Add green chilies, and saute.
- Lower the flame, and add turmeric powder, red chili powder, and coriander powder. Mix them well.
- Add a splash of water if the spices are burning, and add tomatoes and salt and mix them well. Saute them on high flame till the oil separates.
- Drain out the water from the dal. You'll see that the dal has bloated a bit. Add them to the cooker with the masala, and roast it for 1 minute till the moisture of the dal evaporates.
- Transfer the dal and masala to a pressure cooker, pour water into it, and put it on medium-high flame.
- Let it whistle only once, then lower the heat, and simmer the dal for 10-15 minutes. Switch off the flame, and let the steam escape on its own.
- In a ladle, heat ghee, and add minced garlic. Once it turns light brown, add red chili powder, mix them, and quickly mix it with the dal.
- Your kali masoor dal is ready to be served.
Notes
- If you want to make it spicier, add dried red chilies in the oil along with the whole spices.
- You can make the masala in a separate skillet for more convenience, then transfer it to the pressure cooker.
