Kaali Dal Recipe:Kaali Dal Recipe is a popular lentil curry recipe made with whole black urad dal or sabut urad dal. It’s a common dish in North India, particularly in households, and is typically served with a choice of flatbreads or rice. While it bears similarities to Dal Makhani, it boasts its own unique flavor and taste profile.
While both recipes use the same lentils, the cooking process and ingredients differ significantly. Unlike Dal Makhani, which requires slow cooking for several hours to develop its creamy flavor, Kaali Dal Recipe can be prepared in just 40-45 minutes. Additionally, Kaali Dal Recipe uses only black urad dal, whereas Dal Makhani often includes a combination of black dal, rajma, and masoor dal for added thickness and creaminess. Furthermore, while Dal Makhani typically incorporates more cream at the end, adding cream to Maa Ki Dal is optional.
Before concluding, here are some important tips and variations for making Kaali Dal Recipe. Firstly, soaking the dal is essential and cannot be skipped, unlike some other lentils. Secondly, Kaali Dal Recipe is traditionally served with jeera rice or flavored rice, although it can also be enjoyed with roti or chapati if made thicker. Lastly, the dal may thicken upon cooling, so adjust the consistency by adding water before reheating.
Enjoy this comforting and flavorful Kaali Dal Recipe as a wholesome meal with your choice of accompaniments.
Kaali Dal Recipe Ingredients
For Pressure Cooking:
- ¾ cup black urad dal
- Water, for soaking
- 3 cups water, for pressure cooking
- 1 tsp ghee / clarified butter
Other Ingredients:
- 2 tbsp ghee / clarified butter
- 1 bay leaf
- 1 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 chilli, slit
- ¼ tsp turmeric
- ¾ tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 tomatoes, finely chopped
- 1 cup water
- 2 tbsp coriander, finely chopped
Kaali Dal Recipe Instructions
- take ¾ cup black urad dal and soak it in enough water for 3 hours, in a large bowl.
- Drain off the water and transfer the dal to a pressure cooker.
- Add 3 cups of water and 1 tsp ghee.
- Cover and pressure cook for five whistles or until the dal is cooked well. Keep aside.
- In a large kadai, heat 2 tbsp ghee and sauté 1 bay leaf, 1 tsp cumin, and 1 tsp kasuri methi.
- Add 1 chopped onion, 1 tsp ginger garlic paste, and 1 slit green chilli.
- Sauté well until the onions turn golden brown.
- Keeping the flame on low, add ¼ tablespoon turmeric, ¾ tablespoon chilli powder, ½ tablespoon coriander powder, ¼ tablespoon cumin powder, ¼ tablespoon garam masala, and 1 tablespoon salt.
- Sauté on low flame until the spices turn aromatic.
- Further, add 2 chopped tomatoes and sauté until they turn soft and mushy.
- Add the pressure-cooked dal and mix well.
- Also, add 1 cup water or as required, adjusting the consistency as desired.
- Cover and simmer for ten minutes or until the flavors are absorbed.
- Now, add 2 tbsp chopped coriander and mix well.
- enjoy Kaali Dal Recipe, maa ki dal recipe with roti or rice.
Conclusion
Kaali Dal Recipe is a comforting and flavorful lentil curry that is perfect for a wholesome meal. With its unique taste and shorter cooking time compared to Dal Makhani, it’s a favorite in North Indian households. By following these FAQs and tips, you can easily prepare delicious Maa Ki Dal and enjoy it with your preferred side dishes.
FAQs about Kaali Dal Recipe
What is Maa Ki Dal?
Maa Ki Dal is a popular lentil curry made with whole black urad dal or sabut urad dal. It is a common dish in North India, particularly in households, and is typically served with a choice of flatbreads or rice.
How does Maa Ki Dal differ from Dal Makhani?
While both recipes use the same lentils, Kaali Dal Recipe has a shorter cooking time compared to Dal Makhani, taking only 40-45 minutes to prepare. Additionally, Maa Ki Dal uses only black urad dal, while Dal Makhani often includes a combination of black dal, rajma, and masoor dal for added thickness and creaminess.
Is soaking the dal necessary for making Maa Ki Dal?
Yes, soaking the dal is essential for Maa Ki Dal and cannot be skipped. Unlike some other lentils, black urad dal requires soaking to ensure it cooks properly and achieves the desired consistency.
What are the traditional accompaniments for Maa Ki Dal?
Maa Ki Dal is traditionally served with jeera rice or flavored rice. However, it can also be enjoyed with roti or chapati if made thicker to complement the dish’s creamy texture.
How can I adjust the consistency of Kaali Dal Recipe?
If Maa Ki Dal thickens upon cooling, simply add water to adjust the consistency before reheating. This ensures that the dal maintains its desired texture and is easy to enjoy with your choice of accompaniments.
