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Kaali Daal

1 cup whole black lentils/urad dal
1 onion, chopped
2 tomatoes, pureed – yields approx 1 cup
2-3 garlic/lahsun, crushed
1 inch ginger/adrak, crushed
1 green chili/hari mirch, finely chopped
1 tsp coriander powder/dhania powder
½ tsp cumin seeds/jeera
½ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
1 tbsp oil or ghee or butter
3 to 3.5 cups water
salt as required
coriander leaves for garnishing


pick the dal, rinse in water for 2-3 times and soak it in water for 30 to 40 minutes. you can also soak the lentils for 4 to 5 hours or overnight, depending on the quality of dal. if the lentils are old or near expiry date, then soak overnight.

later drain the soaked dal.

heat ghee, add cumin seeds. when they sizzle, add chopped onions. fry the onions till brown.

add the pureed tomatoes and mix well.

add the crushed ginger-garlic or ginger-garlic paste.

add the all the dry spice powders. add chopped green chilies.

saute the masala till the oil starts to leave.

add the soaked dal. add water and salt.

cover the pressure cook and pressure cook for about 15 to 18 whistles or 18 to 20 mins, till the mah ki dal or lentils have become soft and buttery. if still they are not cooked well, then continue to pressure cook for a few more whistles.

if the dal looks thin, then simmer without the lid, till it reaches the desired consistency.

garnish maa ki dal with coriander leaves.

serve mah ki dal hot with naan, kulcha, rotis or plain boiled rice.



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