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Saturday, 22 August 2015

Kaali Dal (Split Black Gram Lentil - Punjabi Style)


          This is a very delicious and a wholesome Punjabi lentil preparation known as Kaali Dal. It also goes by the name of Maa Ki Dal. Split urad dal or black gram lentil with skin is used to make this nutritious dish which is usually relished with tandori roti or naan. 

           It can be made more rich with the addition of a generous amount of ghee and cream. I kept it slightly on the lighter side by omitting the cream and went in for some low fat yoghurt. Please find below a step by step guide with pictures to prepare it.








  • 3/4 cup split urad dal with skin (black gram lentil), soaked for 1-2 hours.
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1 dry red chili (broken into half)
  • 1/4 tsp. asafoetida
  • 2 onions, chopped
  • 2 green chilies, slit
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste (opt)
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tomato, chopped
  • 1 tbsp, yoghurt
  • 1 tsp. ghee (clarified butter)
  • fresh chilies & coriander leaves to garnish







          Pressure cook the dal along with 1 chopped onion and green chilies in 2 1/2  cups water for 5 minutes on low flame after the first whistle. Keep aside,

          Heat oil and temper with the cumin seeds and asafoetida. Saute for a few seconds. Add the remaining onion and fry till brown.

          Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water. Saute till the oil separates.

          Now add the tomato and continue to saute on medium flame till they are completely mashed up. Add the boiled dal and salt. Mix well and simmer on low to medium flame for 2-3 minutes. 

          Adjust water according to the consistency required. Add the yoghurt and continue to further simmer for 2 minutes 

          When done, add the ghee and stir well. Serve, garnished with coriander leaves and fresh chilies.









































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