KAALI DAL( BLACK GRAM LENTIL)

This recipe’s credit will go to my roommate- Bhavana. She is a Sardarni (People who belong to Sikh religion in India) & masters the art of making it. Of course its a generation recipe & she learnt it from her mother.

Kaali Dal has many ways of making. This one is special as it has only 10 ingredients including lentil & salt & requires very little supervision, just let it take its own sweet time.

Prep Time: 10 Mins

Cooking Time: Slow Cooking- 2 hrs
Recipe Level: Easy
Spice Level: Medium
Serves: 3-4 People
Shelf Life: 1-2 days if kept in refrigerator
Serving Suggestion:  Serve it with Rice or Indian Bread

Dietary: Vegetarian, Nut free, Gluten free

 

UTENSILS:

1 Pressure Cooker

1 Small pan for tempering

INGREDIENTS

  • 1 Cup Black Gram Lentil
  • 1/4 cup Red Kidney beans
  • 1tsp grated ginger
  • 1/2 tbsp chopped garlic
  • 1/2 cup chopped red onion
  • 1/2 cup Tomato puree
  • 2 Green Chilli -diagonally chopped
  • 1 btsp Salt
  • 1/4 cup cream/ malai
  • 1 tbsp clarified butter/ghee

TEMPERING

  • 1 tbsp clarified butter/ghee
  • 1tsp chopped garlic
  • 1/2 tsp red kashmiri chili powder

 

GARNISHING

  • 1/4 cup chopped coriander leaves
  • 1 tbsp cream

 

PREPARATION:

  • Soak Black gram lentil & red kidney beans overnight
  • Chop onion , chili, garlic & ginger.
  • Puree tomatoes

 

METHOD:

  1. Add ghee in a pressure cooker & saute ginger garlic for a min.
  2. Add onion & saute for a min & then add soaked lentils, red kidney beans, salt & close the lid of pressure cooker .
  3. Cook on high flame for 4-5 whistle & then lower the flame & cook for 30 min.
  4. Let the pressure release . Open the cooker & add tomato puree  & green chili & again let it boil for 20 min.
  5. Once done, open the lid, add cream & let it slow cook for 20-30 min.
  6. Once ready to serve, prepare the tempering . Heat ghee in a pan, add garlic. Once it turns light brown add chili powder & pour over the dal.
  7. Garnish it with cream & coriander.

TIPS:

  • Replacing the tomato puree with 4 tablespoons of thick tomato paste, it will enhance the taste and color of the dish. I replace when I am making it for guest.
  • Taste enhances as long as you cook on low flame.
  • You can increase cream as per your liking.

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