wellhealthorganic.com Kali Dal: Black gram dal, also known as kali dal or maa ki dal, stands as a cherished Punjabi lentil dish enriched with sabut urad dal, onions, tomatoes, and an array of herbs and spices.
Kali Dal
- Prep 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 approximately 1 cup tomato puree)
- 2 to 3 small to medium garlic cloves, crushed in a mortar-pestle
- 1-inch ginger, crushed in a mortar-pestle
- 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, ghee, or butter
- 3 to 3.5 cups water, or as required
- Salt, as required
- 1 to 2 tablespoons coriander leaves for garnishing (optional)
Also Read: Paneer Khurchan
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, depending on their quality. If the lentils are old or near expiry date, overnight soaking is preferable.
- After soaking, drain the 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 and sizzle, add chopped onions.
- Fry the onions, stirring often, until they turn light brown or golden on low to medium-low heat.
- Incorporate the pureed tomatoes, stirring well.
- Add crushed ginger-garlic or ginger-garlic paste.
- Mix in all the dry spice powders: coriander powder, turmeric powder, red chili powder, and garam masala powder. Stir the spices thoroughly.
- Introduce chopped green chilies.
- Saute the masala on low to medium-low heat until the oil starts to separate at the sides, ensuring it doesn’t burn.
- Add the soaked sabut urad dal (black gram). Pour in water and add salt as needed. Stir well to combine.
- Cover the pressure cooker and cook for about 15 to 18 whistles or 18 to 20 minutes until the lentils are soft and buttery. If they’re not cooked well, continue to pressure cook 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.
- Garnish with coriander leaves.
Also Read: Kaju Curry
Serving:
- Serve maa ki dal hot with naan, kulcha, rotis, plain paratha, or plain boiled rice.