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kali masoor dal recipe

Kali Masoor Dal Recipe (Black Lentils Recipe)

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

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.
 
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.
Tried this recipe?Let us know how it was!