Saturday, September 19, 2015

Black Lentils Masala (Kali Dal) (Mom' Recipe)


  • 2 cups black lentils (Malka Masoor Dal), soaked at least 10 hours
  • Canola oil, 1/4 cup 
  • Ginger and Garlic paste, 1 TBSP (use 1/2 TBSP each if available separately)
  • Cumin powder, 1/2 TBSP
  • Garam masala (all spice) powder, 1/4 TSP
  • Coriander powder, 1/2 TSP
  • Red chili powder, 1/2 tsp
  • Cumin powder, 1/4 TSP
  • Salt, to taste
  • Crushed tomatoes, 1 1/2 large
  • Fried onions, blended to paste with little water, 1 cup
  • Tamarind, a couple of fleshy chunks
  1. Dal cooks like a big soup volume so pull out a large cooking pot.
  2. Add oil, ginger and garlic paste and set on medium heat to fry. 
  3. When garlic and ginger paste has slightly browned, add fried onions paste, all spice (garam masala), coriander powder, cumin powder, and red chili powder and fry well for another half minute.
  4. Add crushed tomatoes and fry until oil begins to separate.
  5. Add strained lentils and fry for a good 2 to 3 minutes on medium-high heat.
  6. Pour water generously until lentils are completely soaked. Add more water until the water level stands 4 inches above the contents of the pot. 
  7. Set to boil on high heat and once you see the boil set on low-medium heat and simmer cook with the pot's lid on.
  8. Cook until a gravy-like consistency is achieved, not too thick and not watery. The lentils will still be there, but really soft like rice in the soupy liquid.

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