Kali Dal

Though I prefer a simple yellow dal seasoned with a blend of spices, once in a while, I love to indulge in this rich dal made of black lentils, and finished off with dollops of cream! This is a perfect accompaniment to naans.


Kali Dal

Ingredients A:
250 g Whole Black Urad Dal (Black Lentils)
Salt, to taste
5 Tomatoes, chopped fine
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 1/2 tsp Oil
1/2 tsp Ginger, minced
1/2 tsp Garlic, minced
1/2 tsp Chilli Powder

Ingredients B:
1 1/2 cups Cream
1/2 cup Coriander Leaves, chopped
6 Green Chillies

Seasoning:
1 Onion, sliced
1 tsp Cumin Seeds
5 Red Chillies
1 tbsp Ghee (clarified butter) or Butter

Wash the lentils. Do not soak. Put the lentils and Ingredients A in a stock pot with enough water to cover plus a little more.

Cook until the lentils are tender, about 30 minutes. Add Ingredients B. Cook for a further 35 minutes or until lentils are completely cooked.

Heat ghee in a small frying pan. Fry onions, cumin seeds and red chillies. Pour over prepared dal. Serve hot with naan/ rotis.