Kali Masoor Dal is a flavorful and nutritious Indian lentil dish that’s perfect for those looking for a healthier alternative to creamy dals. This earthy, tangy, and mildly spicy recipe is not only delicious but also a great option for those watching their calorie intake. Let’s dive into this simple yet satisfying dish!
Dals alone are a very popular dish throughout India. If we order a thali set at any Indian restaurant, there will definitely be a dal variety in one of the serving bowls. It has become a staple for many, as important as rice.
Nutrient-Packed and Flavorful: Kali Masoor Dal
Kali Masoor Dal, also known as whole masoor dal, is a popular Indian lentil dish made from black or brown lentils with their outer skin intact. These lentils are rich in fiber, protein, and essential nutrients, making them a nutritious addition to any meal. When cooked, Kali Masoor Dal develops a rich, earthy flavor and a creamy texture that pairs well with aromatic spices and seasonings. It is often enjoyed with rice or roti, providing a hearty and satisfying dish that can be enjoyed by itself or as part of a larger Indian meal.
Adding a Smoky Flavor
Want to give your Kali Masoor Dal a delicious smoky twist? It’s super easy! Just heat up a small piece of charcoal over an open flame until it’s red-hot. Place the hot charcoal in a small bowl or heatproof dish, then pop it right into the center of your cooked dal. Drizzle a teaspoon of ghee or oil over the charcoal, and quickly cover the pot with a tight lid. Let it sit for about 5 minutes so that the smoky goodness can work its magic. Once done, carefully remove the charcoal with tongs and discard it. That’s it! This simple trick will take your dal to the next level with an amazing smoky flavor.
Cooking Tips for Kali Masoor Dal
- To check if the dal is cooked, scoop out some and press it between your fingers. If it mashes effortlessly, it’s done.
- If some lentils are still firm after the initial cooking time, continue cooking for another 5 minutes.
- For a soupier consistency, add an extra cup of water during cooking.
- This recipe intentionally avoids using a pressure cooker to maintain some texture in the lentils. However, you can adjust the mashing to your preferred consistency by using the hand mashed to mash those dal.
- You can enhance this masoor dal by adding a tablespoon or two of fresh cream when serving. However, I chose to skip the cream for a lighter version.
Serving Suggestions:
You can serve this Kali Masoor Dal with roti, chapati, naan, or even parathas. If you prefer rice, it pairs wonderfully with flavored rice dishes like peas pulao, gobi matar pulao, vegetable biryani, or potato capsicum pulao. Add a side of raita or a fresh salad for a complete, satisfying meal.
This meal is not just filling; it’s a wholesome choice that brings together taste and comfort.
Kali Masoor Dal
Description
Kali Masoor Dal is a comforting and nourishing dish that showcases the rich flavors of traditional Indian cooking. Made with whole black lentils, this dal is infused with a blend of spices and cooked to creamy perfection. It's a versatile meal that pairs beautifully with rice or roti, making it an ideal choice for both weeknight dinners and special occasions. The combination of spices, fresh herbs, and the zesty touch of lemon elevates its taste, creating a satisfying dish that is sure to please any palate.
Ingredients for the Kali Masoor Dal
Instructions on how to make the Kali Masoor Dal
Instructions on how to make the Kali Masoor Dal
Instructions on how to make the Kali Masoor Dal with step-by-step photos
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Rinse and soak the whole masoor dal for an hour.
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In a pot, combine the soaked masoor dal, minced ginger, slit green chillies, salt, and 2 cups of water.
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Cook on low heat for 10-12 minutes. Once cooked, lightly mash the dal using a hand masher. Turn off the heat.
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In a separate kadai (deep frying pan), heat 2 tbsp of ghee. Add cumin seeds and minced garlic, sautéing for a few seconds without burning the garlic.
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Add chopped onions and sauté on medium heat for 4-5 minutes until light golden brown.
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Add diced tomatoes and cook on medium heat until they turn soft and mushy.
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Add the cooked dal to the kadai and mix well. Cook for another 3-4 minutes on low heat.
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Stir in garam masala and black pepper powder. Continue cooking on low heat for 5 minutes.
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Add the juice of 1/2 lemon, mix well, and turn off the heat.
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Garnish with chopped coriander leaves and serve with rice or roti.
Nutrition Facts
Servings 3
- Amount Per Serving
- % Daily Value *
- Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
