Indian Black Lentils (Kaali Daal)
Kaali daal is a popular North India side dish of black lentils mixed with spices, tomatoes and cream that goes great with butter chicken and naan.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup split urad daal (black lentils, soaked overnight in water to cover)
- 3cups water
- 2large onions (sliced thin)
- 2green chilies (slit)
- Pinch of asafetida
- Salt (to taste)
- 2tablespoons neutral oil (like vegetable, canola or sunflower)
- 2-inch piece of ginger (julienned)
- 1tablespoon garlic (minced)
- 2large tomatoes (chopped into cubes)
- 2teaspoons coriander
- 1teaspoon ground cumin
- ½teaspoon red chili powder
- ½cup heavy cream (whisked)
- 2tablespoons ghee
- 1teaspoon cumin seeds
Instructions
Step 1
Soak the urad daal (black lentils) in a bowl of water overnight.Step 2
Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida, and salt to taste till they are very tender. Set aside.Step 3
In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for 1 minute.Step 4
Add the tomatoes, coriander, cumin, and red chili powder and fry for another 5 minutes.Step 5
Add the reserved boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.Step 6
Pour in the whisked cream and mix well. Turn off the fire.Step 7
In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.Step 8
Pour this into the lentils (it will all sizzle) and mix well.Step 9
Serve hot with a vegetable side dish and naans (tandoor-baked leavened Indian flatbread) or butter chicken and naan.