My entire family enjoys black lentils (black gram or kali urad dal) or Punjabi kali dal recipes. This creamy Punjabi lentil dish is created with a whole black gram (sabut urad dal), onions, tomatoes, and traditional Indian spices. You can have it with flatbreads, paratha, or naan. This dish is hearty, comforting, and gratifying.
What is Indian Kaali Dal?
Many people in India and abroad are unfamiliar with the word kali dal. “Kaali” is a Hindi word that means “black,” and “Dal” means “lentils.” So you can also call this dish black lentil soup.
Whole black grams, also known as sabut urad dal or black urad dal, are used to make kali dal. Kali dal is a pleasant Punjabi lentil recipe that is commonly served in every Punjabi home.
Kali dal is a slow-cooking dal recipe that is cooked in a pot for a long period. However, to save time, most people now use a pressure cooker to make this dal.
This is a tasty, hearty, and filling recipe that is ideal for the winter months. This dal is hearty and delicious with a drizzle of ghee. Even though there is no cream added, it is really soft and creamy, and it tastes unusual.
Ingredients At A Glance
Whole Black Gram/Sabut Urad Dal – The key ingredient in this recipe is the whole black gram, also known as sabut urad dal in Hindi. Soak the lentils in plenty of water for at least 4 hours or overnight. Soaking the lentils is critical since it guarantees correct cooking and, as a result, healthy digestion.
Rajma/Kidney Beans – I have added kidney beans to the recipe to add an excellent texture to the dal.
Tomato Puree – This recipe’s foundation is tomato puree. I added a few cashews, but they are entirely optional. You may also use canned tomatoes in this recipe; simply drain and smash them before adding.
Ginger-Garlic Paste – These are the aromatic ingredient that balances the flavors.
Spices – This recipe calls for the standard spice powders such as turmeric powder, coriander powder, red chili powder, garam masala, asafoetida, and Kasuri methi. Because we are not using whole spices in this recipe, we must rely completely on high-quality spice powders.
Oil/Ghee/Butter – I have used oil in this recipe. You can use ghee or butter if you like. The addition of ghee or butter would enhance the richness of this soup.
Fresh cream – The addition of fresh cream is optional. As I mentioned earlier, the dal itself has a creamy texture; adding fresh cream will make it even more delightful.
How To Prepare Kaali Dal?
First, wash and soak the urad dal and rajma for 7 to 8 hours or overnight. Soak them separately.
Before you begin the process, once the daals have soaked in water, drain all the excess water from the dal and wash it under running water.
Put the dal, rajma, salt, and turmeric powder in a pressure cooker with 4 cups of water. After one whistle, reduce the heat and cook on low heat for at least 30 minutes for the dal and rajma to cook properly. Switch off the heat after 30 minutes of cooking. Allow the pressure cooker to release its pressure on its own. Check to see if the dal is cooked correctly. Keep it aside.
Now heat a kadhai, and add oil. Add ginger garlic paste when the oil is hot and saute it on medium heat for 3 minutes.
Then add the tomato puree and saute for another 3 minutes.
Add the spices, asafetida, salt, turmeric powder, coriander powder, and chili powder, and mix well. Now add the garam masala and cook on medium heat for 8 to 9 minutes. Finally, add the Kasuri methi.
Once the masala is cooked, oil leaves the edges; add the boiled dal and mix well.
Add two more cups of water and bring it to a boil on high heat.
When boiling, reduce the heat and let it simmer on low heat for 20 to 25 minutes. The more you cook, the better the consistency will be.
Add ghee/butter after 25 minutes and simmer for two more minutes.
Switch off the heat. Now add the fresh cream and mix well. Do not heat after adding the cream.
Your Kali dal is now ready to be served. Garnish before serving with some fresh coriander and cream, and enjoy with naan, roti, or paratha.
Some Expert Tips For Preparing Kaali Dal
- If you are serving dal with roti, make the dal somewhat thicker.
- Reducing the soaking time may necessitate increasing the pressure cooking time.
- Slow-cooked kaali dal tastes fantastic.
- Total Time: 55 mins + Soaking
- Yield: 4 1x
Kaali Dal, where simmered black lentils meld with aromatic spices, creating a rich and creamy delight that will have you coming back for seconds.
- 1 cup Whole Black Gram/Sabut Urad Dal
- ¼ cup Rajma/Kidney beans
- 1cup Tomato puree
- 1 tablespoon Ginger garlic paste
- 1/4 teaspoon Asafetida/hing
- 1 teaspoon Coriander powder
- 1½ teaspoon Turmeric powder – (1 teaspoon while boiling the dal and ½ teaspoon while cooking the dal)
- 1 teaspoon Chili powder
- 1 teaspoon Garam masala
- ½ teaspoon Kasuri methi
- 1 tablespoon Ghee/Butter
- 4 tablespoon Fresh cream
- 2 teaspoon Salt – 1 teaspoon while boiling the dal and 1 teaspoon while cooking the dal
- 2 tablespoon Mustard oil – You can use butter as well for cooking the dal but I prefer to use mustard oil
- Wash and soak the urad dal and rajma for 7 to 8 hours or overnight. Soak them separately
- After 8 hours drain all the excess water from the dal and wash it under running water.
- Put the dal n rajma along with salt and turmeric powder in a pressure cooker with 4 cups of water.
- After one whistle reduce the heat and cook on low heat for atleast 30 minutes for the dal and rajma to cook properly. Switch off the heat after 30 minutes of cooking.
- Let the pressure cooker release its pressure on its own. Check to see that the dal is cooked completely. Keep it aside.
- Now heat a kadai add oil.
- Add ginger garlic paste and saute it on medium heat for 3 minutes.
- Add tomato puree and saute again for 3 minutes.
- Add asafetida, salt, turmeric powder, coriander powder, chili powder and mix well.
- Now add the garam masala and cook on medium heat for 8 to 9 minutes.
- Add kasuri methi and mix.
- Once the masala is cooked add the boiled dal and mix well.
- Add 2 cups of water and bring it to a boil on high heat.
- Now reduce the heat and let it simmer on low heat for 20 to 25 minutes. The more you cook the better will be the consistency.
- Add ghee/butter after 25 minutes and simmer for 2 more minutes.
- Switch off the heat and add fresh cream, mix well. Do not heat after adding the cream.
- You Kali dal is now ready to serve, garnish with some fresh coriander and cream and enjoy with naan, roti or paratha.
- Prep Time: 10 mins + Soaking
- Cook Time: 45 mins
Keywords: Kaali Dal
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