Kali Dal Dahl Dhal Daal
Dive into the comforting flavors of **Kali Dal Dahl Dhal Daal**, a rich and indulgent North Indian lentil curry that's perfect for cozy dinners. This traditional recipe stars whole black gram lentils (urad dal) cooked to creamy perfection, with the optional addition of tender red kidney beans for extra heartiness. Infused with bold spices like garam masala, cumin, and a touch of kasuri methi, this dal gets its luxurious texture from a finishing swirl of heavy cream. Slow-simmered with aromatic ginger, garlic, and caramelized onions, it's a dish that delivers depth and warmth in every bite. Serve it piping hot with fluffy basmati rice or naan for a satisfying, restaurant-quality meal at home. Perfect for vegetarians and fans of authentic Indian cuisine, this dish combines tradition and flavor for a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Black gram lentils (whole urad dal)
- 0.25 cup Red kidney beans (optional, soaked overnight)
- 4 cups Water
- 1 tablespoon Ginger (grated)
- 4 units Garlic cloves (minced)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed or finely chopped)
- 2 tablespoons Ghee or butter
- 1 tablespoon Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 1 teaspoon Fenugreek leaves (kasuri methi, optional)
- 0.25 cup Heavy cream
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the black gram lentils thoroughly under running water. Soak them in water for at least 8 hours or overnight. If using red kidney beans, soak them separately.
Drain the soaked lentils and beans, then add them to a pressure cooker or large pot. Add 4 cups of water and a pinch of salt.
Cook the lentils until they are soft and tender. In a pressure cooker, this typically takes 6–7 whistles on medium heat. If cooking in a pot, simmer for about 60–70 minutes or until soft.
While the lentils are cooking, heat the ghee or butter along with the cooking oil in a large skillet over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant.
Add the chopped onion and cook until golden brown, 5–7 minutes.
Mix in the turmeric powder, red chili powder, and garam masala, stirring for 30 seconds.
Add the tomato puree or chopped tomatoes. Cook for 8–10 minutes, stirring occasionally, until the oil separates and the tomato mixture thickens.
Combine the cooked lentils with the tomato-onion spice mixture. Stir well to incorporate everything.
Simmer the dal on low heat for at least 20–25 minutes, stirring occasionally. Adjust the consistency with more water if needed.
Crush the fenugreek leaves (if using) between your palms and sprinkle them into the dal, stirring to combine.
Stir in the heavy cream, reserving a little for garnish if desired.
Taste and adjust salt as needed. Let the dal cook for an additional 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro and a drizzle of cream before serving.
Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 12.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
