Kali dal

A simple recipe for kali dal from Punjab in Northern India, also known as black lentils. This is not the same as the dal makhani recipe I posted. Dal makhani is made with butter and cream, whereas in kali dal this is not added. Dal makhani also contains kidney beans, whereas traditionally kali dal does not contain this. As I had a few red kidney beans leftover from making the dal makhani, I added these to give another flavour to the dish which I think goes well with the black lentils. This recipe serves 4.

Ingredients

For the lentils: 

¾ cup urid dal (black lentils), soaked overnight

¼ cup red kidney beans (rajma), soaked overnight 

2 cups water for pressure cooking 

Alternatively, you can use tinned urid dal and kidney beans. In this case skip the pressure cooking and go straight to step 2. 

If using tinned use these amounts: 

2 ¼ cups urid dal 

¾ cup kidney beans 

For the masala

2 tomatoes, finely diced 

1 medium sized onion, finely diced 

3 garlic cloves, crushed 

Thumb size piece of ginger, crushed

1 green chilli, finely chopped 

Coriander to garnish 

Salt to taste 

Vegetable oil

1 ½ - 2 cups water. 

You’ll need these spices

1 heaped tsp cumin seeds 

1 heaped tsp coriander powder 

1 tsp turmeric 

1 tsp Kashmiri chilli powder 

1 tsp garam masala 

 Method

• In a pressure cooker, add the lentils and kidney beans along with 2 cups of water. Pressure cook on a medium-high heat for 15-20 whistles. Turn off the heat and let the pressure release naturally. The lentils and kidney beans should be soft and have a melt in the mouth consistency. If still a little hard, pressure cook for 2-3 more whistles. Set aside. (if you don’t have a pressure cooker you can also cook the lentils & kidney beans on the hob).
  
  
  
• In a large saucepan, add a little vegetable oil. Add the cumin seeds and fry until fragrant. Add the onions and fry for approximately ten minutes until golden.
  
  
  
• Add the ginger, garlic and green chilli and fry for a few minutes to release the raw aroma.
  
  
  
• Now add the tomatoes and cook until mushy.
  
  
  
• Add the remaining spices and mix well. Add a splash water and cook for a further 5 minutes.
  
  
  
• Add the lentils and kidney beans and mix well. Add 1 ½ - 2 cups of water to thin the dal. If you like it a little thick, add around 1 ½ cups, otherwise add a little more water.
  
  
  
• Add salt to taste and cook for around 10-15 minutes on a medium heat.
  
  
  
• Serve with rice or rotis.