INDIAN BLACK LENTILS (KAALI DAAL)
What You’ll Need
- 1 cup split urad daal (black lentils, soaked overnight in water to cover)
- 3 cups water
- 2 large onions (sliced thin)
- 2 green chilies (slit)
- Pinch of asafetida
- Salt to taste
- 2 tablespoons neutral oil (like vegetable, canola or sunflower)
- 2-inch piece of ginger (julienned)
- 1 tablespoon garlic (minced)
- 2 large tomatoes (chopped into cubes)
- 2 teaspoons coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 cup heavy cream (whisked)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
How to Make It
- Soak the urad daal (black lentils) in a bowl of water overnight.
- 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.
- In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for 1 minute.
- Add the tomatoes, coriander, cumin and red chili powder and fry for another 5 minutes.
- Add the reserved boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
- Pour in the whisked cream and mix well. Turn off the fire.
- In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
- Pour this into the lentils (it will all sizzle) and mix well.
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