Mah di dal | Kaali dal | Black lentil

Last updated: October 19th, 2022

Today’s recipe is Mah di dal | Kaali dal | Black lentil. It’s essentially a North Indian punjabi khana. Traditionally it’s slow cooked. But in modern day scenario, we rarely have the luxury of time. In an attempt to keep the flavours of a typical Punjabi Mah di dal | Kaali dal | Black lentil intact, I have cooked this black lentil or black whole urad dal in this manner. It came out very nice, smooth and flavorful. Let’s check how I cooked Mah di dal | Kaali dal | Black lentil.

Black whole urad dal is a protein, fiber rich lentil, also a good source of folic acid. l have slow cooked the dal in a pressure cooker. At the end of the process, just a tadka of ghee and whole cumin seed is poured over. This is a very healthy recipe as well. To make things more creamy and interesting, I have applied a tablespoon of fresh cream. Interestingly, contrary to the popular belief, dal makhani is a separate Punjabi side dish that includes Rajma  (red kidney beans), chana dal (bengal gram) along side with black whole urad dal. In Mah di dal | Kaali dal | Black lentil, traditionally only black lentil or black whole urad dal is used

Serves 3 people

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Time required to make Mah di dal | Kaali dal | Black lentil:

14 hours  ( soaking time ) + 35 – 40 minutes (cooking time)

Ingredients needed for cooking Mah di dal | Kaali dal | Black lentil :

  • 2 cups kaali dal  ( whole urad )
  • 1/2 of a big onion – roughly chopped
  • 6 – 7 cloves of garlic, 1 inch ginger
  • 1 big tomato
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp fresh cream (optional)
  • 1 tsp whole cumin seeds
  • 1 tsp chilli powder
  • 1 tsp kasuri methi or hand crushed dried fenugreek leaves

Mah di dal | Kaali dal | Black lentil Recipe:

  • Soak black whole urad dal over night for 12 – 14 hours
  • Pour dal in a pressure cooker. Add water, salt, chilli powder, cumin, coriander powder. Close lid and pressure cooker on medium flame for 8 – 9 whistles
  • Let the steam settle down on its own. Open lid if the cooker, add onion slices. Close the cooker with the lid. On slow flame cook for some 8 – 9 whistles. Let vapour again settle down on its own
  • Blanch a tomato. Peel off the skin.Make a fine paste of blanched tomato, garlic and ginger
  • Open lid of the cooker. Add water if needed. Put on slow flame. Now pour the tomato paste and stir
  • In a tadka pan, heat ghee. Temper with some cumin seeds. Pour it over the dal. Add garam masala powder. Stir and cook for 10 – 12 minutes more or till dal reaches the desired consistency
  • Add fresh cream and kasuri methi. (This step is optional though). Stir send simmer for 2 minutes more. Switch off the flame

Serve with rice, roti or naan

WRITTEN BY Aman Sharma

Aman Sharma is a content writer who specializes in creating compelling, informative content. His writing style is engaging and easy to read, making it perfect for online readers. Aman is also an expert in social media marketing and knows how to use social media to promote your content.

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