Kali Dal | Punjabi Black Dal (Maa ki Dal)

maa ki dal recipe, kali dal recipe, black gram dal recipe, sabut urad dal recipe

4.95 from 60 votes

Kali Dal | Punjabi Black Dal (Maa ki Dal)

Kali Dal, also known as Maa ki Dal or Black Dal, is a traditional Punjabi lentil dish made with whole black gram (sabut urad dal), onions, tomatoes, herbs and spices. This homestyle dal has a creamy, comforting consistency without being overly rich. It can be made with oil for a lighter version or with ghee or butter for a richer taste. Serve it with roti, paratha, naan or steamed rice.

Prep Time35

Cook Time25

Total Time1

Course: Main Course

Cuisine: Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 211kcal

Author: Dassana Amit

Ingredients

1 cup whole black lentils (sabut urad dal or black gram)
⅓ cup or 1 medium-sized onion – chopped
2 medium tomato pureed – yields about 1 cup tomato puree
2 to 3 small to medium garlic cloves – crushed in a mortar-pestle
1 inch ginger – crushed in a mortar-pestle
½ to 1 teaspoon or 1 green chili – finely chopped
1 teaspoon coriander powder (ground coriander)
½ teaspoon cumin seeds
½ teaspoon turmeric powder (ground turmeric)
½ teaspoon red chili powder (or cayenne pepper or paprika)
¼ teaspoon garam masala
2 tablespoons oil or ghee or butter
3 to 3½ cups water or add as required
salt add as required
1 to 2 tablespoons coriander leaves – for garnish, optional

Instructions

Soaking Lentils

Pick the sabut urad dal and rinse in water for 2 to 3 times and soak it in water for 30 to 40 minutes. You can also soak the lentils for 4 to 5 hours or overnight, depending on the quality of dal. If the lentils are old or near expiry date, then soak overnight.
Later drain the soaked sabut urad dal.

Making Black Dal

Heat ghee or oil in a 3-litre stovetop pressure cooker. Instead of ghee you can also use butter. Keep the heat to low. Add the cumin seeds. When they sizzle and crackle, then add chopped onions.
Fry the onions stirring often till light brown or golden on low to medium-low heat.
Add the pureed tomatoes. Stir and mix well.
Next add the crushed ginger-garlic or ginger-garlic paste.
Add the all the dry spice powders - coriander powder, turmeric powder, red chili powder and garam masala powder. Stir the spice powders and mix well.
Add chopped green chilies.
Saute the masala on a low to medium-low heat till the oil starts to leave or separate at the sides. Ensure that the masala does not burn while sauteing.
Add the soaked sabut urad dal (black gram). Add water and salt as needed. Stir and mix well.
Cover the pressure cook for about 15 to 18 whistles or 18 to 20 minutes or till the lentils have become soft and buttery. If still they are not cooked well, then continue to pressure cook for a few more whistles.
When the pressure falls down naturally in the cooker then only open the lid.
If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
Garnish with coriander leaves.
Serve Black Dal hot with naan, kulcha, rotis, plain paratha or plain boiled rice.

Notes

Make sure to use lentils that are in their shelf period and are fresh. You must also soak them well, before cooking.
You can also make this dal in the Instant Pot using the same recipe, but adding water as needed.
This recipe can be cooked in oil, ghee (clarified butter) or even butter.
Instead of fresh tomato puree, you can even use canned tomato puree in this recipe.
You can make this dal less or more spicy, by adjusting the proportion of red chili powder and green chilies.
This dal can be made thick or thin depending on what you prefer.

Nutrition