Prepare to embark on a mouthwatering journey into the heart of Indian comfort food with Maa Ki Dal, also known as Kaali Dal – a legendary recipe that promises to transport you straight to your grandmother's kitchen! This rich, creamy, and deeply satisfying dish isn't just a meal; it's an experience that will make your taste buds dance and your soul feel nourished. Whether you're a seasoned cook or a curious food enthusiast, this recipe will unlock the secrets of authentic Indian home cooking that has been cherished for generations.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup black lentils (kaali dal)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee or oil
- Fresh coriander leaves for garnish
Instructions
- Rinse the black lentils thoroughly under cold water until the water runs clear. Soak the lentils in water for about 30 minutes to reduce cooking time.
- In a heavy-bottomed pot, add the soaked lentils with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer, skimming off any foam that forms on the surface.
- While the lentils are cooking, heat ghee or oil in a separate pan. Add cumin seeds and let them splutter and release their aromatic fragrance.
- Add finely chopped onions and sauté until they turn golden brown and translucent.
- Stir in ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Add tomato puree, turmeric powder, and salt. Cook the masala until the oil starts to separate from the mixture.
- Once the lentils are soft and partially mashed (about 25-30 minutes of cooking), add the prepared masala to the lentils.
- Simmer the dal on low heat for another 10-15 minutes, stirring occasionally to prevent sticking. Add water if the consistency becomes too thick.
- Sprinkle garam masala and mix well. Allow the dal to rest for 5 minutes to let the flavors meld together.
- Garnish with fresh chopped coriander leaves before serving. Best enjoyed hot with steamed rice or Indian bread like roti or naan.
Tips
- Soaking is Key: Always soak black lentils for at least 30 minutes to reduce cooking time and ensure even, creamy texture.
- Slow Cooking Magic: Patience is crucial. Let the dal simmer slowly to develop deep, complex flavors and achieve that signature creamy consistency.
- Ghee vs. Oil: While both work, using ghee adds an authentic richness and aroma that elevates the entire dish.
- Masala Matters: Take time to cook your masala (onion-tomato base) thoroughly. The oil separating is a sign that your base is perfectly cooked.
- Consistency Control: Keep an eye on the water level. Add more if the dal becomes too thick, aiming for a smooth, velvety texture.
- Garnish Generously: Fresh coriander leaves aren't just a garnish – they add a burst of freshness that cuts through the richness.
- Resting Time: Always let the dal rest for 5-10 minutes after cooking to allow flavors to meld and develop fully.
Nutrition Facts
Calories: 601kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
