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–+ servings
A shallow black dish containing daal makhani with a silver spoon.

Kaali Dal Recipe

Chef Tripti
Slow-cooked, creamy, buttery Black Urad lentils with spices.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 371 kcal

Ingredients
 
 

  • 200 g Black Urad dal
  • 20 g Garlic
  • 20 g Ginger
  • 100 g Tomato paste
  • ½ teaspoon Red chilli powder
  • 50 g Vegan cream
  • 100 g Vegan butter
  • 1.5 l Water
  • 1 teaspoon Garam masala powder
  • 1 Green chilli, slit in half optional
  • 1 tablespoon Kasoori methi leaves Optional, but highly recommended

Instructions
 

  • Soak the black Urad dal overnight or for at least six hours.
  • After soaking, rinse the dal. Add the daal to a pot and add the water. Cover and bring to a rapid boil. Once the dal is boiling, reduce the heat and remove any scum/foam that forms. Cover the pot, turn down the heat to a simmer and cook the dal for 60 minutes, until the dal is soft and breaks when pressed between your fingers.
  • While the dal is simmering, melt half the vegan butter in a pan over medium heat. Add the ginger-garlic paste and fry for a few minutes.
  • Add tomato paste, mix to combine, and fry for 10 minutes until fragrant and the colour of the paste turns a bit brownish.
  • Add the red chilli powder and mix to combine. Add this paste to the simmering daal, season with salt, and cover and cook for another 60 minutes. Occasionally stir the daal to ensure it doesn't get stuck in the bottom of the pot.
  • After two hours of cooking, the daal should be thick and creamy. Now add the remaining butter to the daal and mix to combine. Add the garam masala and cover. Cook for another 30 minutes over low heat. Make sure you often stir so that the daal doesn't get stuck in the bottom of the pot.
  • Finally, finish by adding the single vegan cream. Add kasoori methi and a slit green chilli at this point if using. Cover and cook for a final 30 minutes over low heat. Stir often to ensure nothing gets stuck at the bottom of the pan.
  • The dal is ready to serve. Garnish with cream and serve hot with Laccha paratha or rice.

Nutrition

Calories: 371kcal (19%)Carbohydrates: 37g (12%)Protein: 14g (28%)Fat: 19g (29%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 487mg (21%)Potassium: 306mg (9%)Fiber: 12g (50%)Sugar: 4g (4%)Vitamin A: 1414IU (28%)Vitamin C: 11mg (13%)Calcium: 61mg (6%)Iron: 5mg (28%)

NOTES

The nutritional values are for guidelines only, generated by the Spoonacular API
Keyword Black Dal, Dal Bukhara, Dal Makhni, Lentils, Slow cooked, Urad Dal
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