Delicious Kali Dal/Black Dal Recipe | Yummyfoodrecipes.in By, 2017-07-26 Delicious Kali Dal/Black Dal Recipe | Yummyfoodrecipes.in Discover the taste of Delicious Kali Dal/Black Dal Recipe. This dal is spicy, tasty, creamy and easy to make. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 4green chilies, finely chopped,1 inchinch ginger, julienne,6cloves garlic, fine chopped,1/6 tspasafoetida,2 bigonion, thinly sliced,4tomatoes, chopped,1 cupthick milk cream,2 cupsmilk,1/2 tspred chili powder,1/2 tspturmeric powder,1 tspcoriander powder,1/2 tspgaram masala powder,1/2 tspamchur (dry mango powder),2 tbspoil /ghee,Freshcoriander leaves, finely chopped,Saltto taste,1 tbspbutter (for tempering),1/2 tspcumin seeds (for tempering), Instructions: Soak the urad dal and rajma in separate bowls of water for overnight and next morning, combine both lentils in a pressure cooker and add a little bit of salt and 2 cups of water and pressure cook for 40 min. Melt ghee or oil in a big frying pan /vessel and add chopped onion and saute on a moderate flame until onion gets translucent. Add green chilies, asafoetida, ginger and garlic and fry for 1-1/2 minutes. Lower the flame and add chopped tomatoes and stir continuously, till tomatoes tender and oil begins to separate. Add salt and mix it very well and add boiled dal, milk, and 1/2 cup of water to make a thick gravy. Pour in the whisked cream and season with salt if needed. Mix all dry spices and cover the pan and cook on low flame for 6-8 minutes. Add a good amount of chopped coriander leaves and mix it well and turn off the flame. Heat a saucepan and melt butter and add cumin seeds and allow them to splutter. Pour over dal (it will all sizzle) and mix it well. Serve hot with rice, roti or naan. Notes Thick buttermilk can be used instead of fresh cream. Soaking the rajma and urad dal for over 24 hours makes the cooking process more easy. You can make this dal less spicy or more spicy by adjusting the proportion of red chili powder and green chilies. This dal can be made thick or thin depending on what you prefer. Meghna Nath
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Delicious Kali Dal/Black Dal Recipe

Delicious Kali Dal/Black Dal Recipe

Kali Dal/Black Dal is a dal made with black urad dal. Traditionally, the creaminess of the dal comes from cream and milk. The creamy and softness of the dal makes it so delicious. Let follow this recipe.e.

Ingredients

  • 4green chilies, finely chopped
  • 1 inchinch ginger, julienne
  • 6cloves garlic, fine chopped
  • 1/6 tspasafoetida
  • 2 bigonion, thinly sliced
  • 4tomatoes, chopped
  • 1 cupthick milk cream
  • 2 cupsmilk
  • 1/2 tspred chili powder
  • 1/2 tspturmeric powder
  • 1 tspcoriander powder
  • 1/2 tspgaram masala powder
  • 1/2 tspamchur (dry mango powder)
  • 2 tbspoil /ghee
  • Freshcoriander leaves, finely chopped
  • Saltto taste
  • 1 tbspbutter (for tempering)
  • 1/2 tspcumin seeds (for tempering)

Directions

  • Soak the urad dal and rajma in separate bowls of water for overnight and next morning, combine both lentils in a pressure cooker and add a little bit of salt and 2 cups of water and pressure cook for 40 min.
  • Melt ghee or oil in a big frying pan /vessel and add chopped onion and saute on a moderate flame until onion gets translucent.
  • Add green chilies, asafoetida, ginger and garlic and fry for 1-1/2 minutes.
  • Lower the flame and add chopped tomatoes and stir continuously, till tomatoes tender and oil begins to separate.
  • Add salt and mix it very well and add boiled dal, milk, and 1/2 cup of water to make a thick gravy.
  • Pour in the whisked cream and season with salt if needed.
  • Mix all dry spices and cover the pan and cook on low flame for 6-8 minutes.
  • Add a good amount of chopped coriander leaves and mix it well and turn off the flame.
  • Heat a saucepan and melt butter and add cumin seeds and allow them to splutter. Pour over dal (it will all sizzle) and mix it well.
  • Serve hot with rice, roti or naan.
Notes
  • Thick buttermilk can be used instead of fresh cream.
  • Soaking the rajma and urad dal for over 24 hours makes the cooking process more easy.
  • You can make this dal less spicy or more spicy by adjusting the proportion of red chili powder and green chilies.
  • This dal can be made thick or thin depending on what you prefer.

Meghna Nath

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