Mah di dal | Kaali dal | Black lentil

Mah di dal | Kaali dal | Black lentil

Today’s recipe is Mah di dal | Kaali dal | Black lentil. It’s essentially a North Indian punjabi khana. Traditionally it’s slow cooked. But in modern day scenario, we rarely have the luxury of time. In an attempt to keep the flavours of a typical Punjabi Mah di dal | Kaali dal | Black lentil intact, I have cooked this black lentil or black whole urad dal in this manner. It came out very nice, smooth and flavorful. Let’s check how I cooked Mah di dal | Kaali dal | Black lentil.

Black whole urad dal is a protein, fiber rich lentil, also a good source of folic acid. l have slow cooked the dal in a pressure cooker. At the end of the process, just a tadka of ghee and whole cumin seed is poured over. This is a very healthy recipe as well. To make things more creamy and interesting, I have applied a tablespoon of fresh cream. Interestingly, contrary to the popular belief, dal makhani is a separate Punjabi side dish that includes Rajma  (red kidney beans), chana dal (bengal gram) along side with black whole urad dal. In Mah di dal | Kaali dal | Black lentil, traditionally only black lentil or black whole urad dal is used





Serves 3 people





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Time required to make Mah di dal | Kaali dal | Black lentil:

14 hours  ( soaking time ) + 35 – 40 minutes (cooking time)



Ingredients needed for cooking Mah di dal | Kaali dal | Black lentil :

  • 2 cups kaali dal  ( whole urad )
  • 1/2 of a big onion – roughly chopped
  • 6 – 7 cloves of garlic, 1 inch ginger
  • 1 big tomato
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp fresh cream (optional)
  • 1 tsp whole cumin seeds
  • 1 tsp chilli powder
  • 1 tsp kasuri methi or hand crushed dried fenugreek leaves




Mah di dal | Kaali dal | Black lentil Recipe:

  • Soak black whole urad dal over night for 12 – 14 hours
  • Pour dal in a pressure cooker. Add water, salt, chilli powder, cumin, coriander powder. Close lid and pressure cooker on medium flame for 8 – 9 whistles
  • Let the steam settle down on its own. Open lid if the cooker, add onion slices. Close the cooker with the lid. On slow flame cook for some 8 – 9 whistles. Let vapour again settle down on its own
  • Blanch a tomato. Peel off the skin.Make a fine paste of blanched tomato, garlic and ginger
  • Open lid of the cooker. Add water if needed. Put on slow flame. Now pour the tomato paste and stir
  • In a tadka pan, heat ghee. Temper with some cumin seeds. Pour it over the dal. Add garam masala powder. Stir and cook for 10 – 12 minutes more or till dal reaches the desired consistency
  • Add fresh cream and kasuri methi. (This step is optional though). Stir send simmer for 2 minutes more. Switch off the flame



Serve with rice, roti or naan







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