1 hr 10 mins
Rhiannon and Matt's Note:
Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you.
My Private Note
Units: US | Metric
- 0.55 lb whole black lentils
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 5 cm gingerroot, roughly chopped (2 inch)
- 1 green chili, roughly chopped
- 5/8 cup oil (1/2 cup)
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons salt
- 1/4 teaspoon chili powder
- 3 tablespoons garam masala
- 2/3 cup cream (2/3 cup)
- 1Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
- 2Drain the lentils, reserving the cooking liquid.
- 3Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
- 4Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
- 5Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
- 6Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
- 7Just before serving, stir in the cream and simmer for another 2 minutes to heat through.
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Nutritional Facts for Kali Dal (Dahl, Dhal, Daal)
Serving Size: 1 (142 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 379.8
- Calories from Fat 217
- Total Fat 24.1 g
- Saturated Fat 5.8 g
- Cholesterol 16.7 mg
- Sodium 793.8 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 13.7 g
- Sugars 2.1 g
- Protein 12.3 g
The following items or measurements are not included: