wellhealthorganic.com Kaali Daal: Black gram dal, also known as kali dal or maa ki dal, stands as a cherished and flavorsome Punjabi lentil delicacy, crafted from whole sabut urad dal, melded with onions, tomatoes, fragrant herbs, and spices.
Kaali Daal
- Preparation Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Cuisine: Indian, Punjabi
- Course: Main Course
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 1 cup whole black lentils (sabut urad dal or black gram)
- 1 medium onion
- 2 medium tomatoes pureed – yields approx 1 cup tomato puree
- 2 to 3 garlic cloves small to medium
- 1 inch ginger
- 1 green chili – finely chopped or ½ to 1 teaspoon chopped green chilies
- 1 teaspoon Coriander Powder (ground coriander)
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder
- ¼ teaspoon Garam Masala
- 2 tablespoons oil or ghee or butter
- 3 to 3.5 cups water or add as required
- salt as required
- 1 to 2 tablespoons coriander leaves
Also Read: Fried Idli
Instructions:
Soaking Lentils:
- Rinse the sabut urad dal thoroughly in water for 2 to 3 times, then soak it in water for 30 to 40 minutes. Alternatively, soak the lentils for 4 to 5 hours or overnight, based on their quality. For older or near-expiry lentils, overnight soaking is recommended.
- Drain the soaked sabut urad dal.
Making Maa Ki Dal:
- Heat ghee or oil in a 3-liter stovetop pressure cooker over low heat. Alternatively, butter can be used. Add cumin seeds. Once they crackle, add chopped onions.
- Fry the onions, stirring occasionally, until they turn light brown or golden over low to medium-low heat.
- Add the pureed tomatoes and mix well.
- Incorporate crushed ginger-garlic or ginger-garlic paste.
- Introduce all the dry spice powders – coriander powder, turmeric powder, red chili powder, and garam masala powder. Stir and blend the spices thoroughly.
- Toss in the chopped green chilies.
- Sauté the masala over low to medium-low heat until the oil begins to separate at the sides. Ensure that the masala doesn’t burn while sautéing.
- Add the soaked sabut urad dal (black gram). Pour in water and add salt as needed. Stir well to combine.
Cooking Maa Ki Dal:
- Close the pressure cooker lid and cook for approximately 15 to 18 whistles or 18 to 20 minutes, until the lentils are tender and creamy. If they are still not adequately cooked, continue pressure cooking for a few more whistles.
- Once the pressure naturally subsides in the cooker, open the lid.
- If the dal appears thin, simmer without the lid until it reaches the desired consistency.
Also Read: Pindi Chole
- Garnish: Garnish with coriander leaves.
- Serve: Serve maa ki dal hot with naan, kulcha, rotis, plain paratha, or plain boiled rice.