Kali dal recipe | Maa ki dal recipe | Mah ki daal | Black gram dal | How to make kali dal

What is kali dal?

Many people in India and outside India are not aware of the term kali dal. Kali dal is prepared with whole black grams which are also known as sabut urad dal or black urad dal. Kali dal is a comforting dal recipe of Punjabi cuisine which is frequently prepared in every house of Punjab.

Kali dal is a slow cooking dal recipe which is simmered in pot for a long time to get cooked. This one is the traditional process for cooking kali dal recipe or maa ki dal recipe. But now a days, in most of the houses, people use pressure cooker to cook this dal to save time.

Kali dal recipe is known by different names in India. It is mostly popular in India by the name maa ki dal where ‘maa’ stands for ‘mother’ and ‘dal’ refers ‘lentils soup’. In Punjabi, it is called mah ki daal or maa di dal.

Kali dal recipe or maa ki dal recipe is quite like Dal makhani because both the recipes are prepared with whole black grams or sabut urad dal and other ingredients are also similar. But the texture of both the dishes are different from each other.

Difference between kali dal and dal makhana

Kali dal recipe is a comforting dish which is regularly prepared at home. On the other hand, Dal makhani is a special dish which is mostly prepared on special occasions.

Recipe for kali dal is prepared only with whole black gram or sabut urad dal whereas dal makhani is prepared with the combination of whole black gram, red kidney beans or rajma and either chana dal or masoor dal and sometimes both.

The texture of dal makhani is much creamier than maa ki dal recipe. Dal makhana is cooked for more time as compared to maa ki dal recipe for the creamier and thicker texture.

In dal makhani recipe, generous amount of butter and cream is added which is to make it special and rich. On the other side, these two things are not mandatory in kali dal recipe. As I already mentioned, kali dal is a regular comfort dish.

Recipe for kali dal is one of my favourites but I had only tasted this delight after finishing my graduation. Yes, that’s true. I belong to a Bengali family where whole black gram is hardly used for regular dal recipes. In my house, masoor dal, moong dal, chana dal, matar dal, toor dal are the regular varieties of dal which is regularly cooked. Whole black gram or sabut urad dal are normally not cooked in Bengali houses. Sometimes, we used to get is split version which is known as mash kalai er dal. I ordered Dal makhani multiple times at restaurants before but never tested kali dal recipe.

When I went to Bengaluru for job after finishing my engineering, one of my north Indian PG mate prepared this maa ki dal and insisted me to taste it. That was for the first time I tasted Maa ki dal or kali dal recipe and I just loved its taste. Then I asked her about the dal recipe.

Since then Kali dal has become one of the regular members of my lunch menu. Everyone in my family loves the preparation. In many get togethers, I have prepared this maa ki dal and it never disappointed me.

Kali dal recipe or maa ki dal is a simple and easy recipe. Though it is a slow cooking recipe on pan, but the use of pressure cooker makes the kali dal much quicker and effortless without compromising its taste. Kali dal requires all the regularly used ingredients of Punjabi culinary which is easily available in every Indian kitchen pantry.

Kali dal recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the urad dal recipe and whole black gram.

Health benefits of Black gram

How to make kali dal?

To prepare the kali dal recipe, first I have soaked the sabut urad dal in enough water overnight. This is a very important and mandatory part of the dal recipe. Black gram must be soaked for at least 5 hours before cooking or else you will not get the perfect texture or else either the dal will partially get cooked or it will require a long time to get cooked in pressure cooker which I don’t prefer personally.

After soaking the dal overnight, I have drained the excess water and washed the dal couple of times before shifting it into the pressure cooker. Then I have added salt, water into the cooker and cook it in high flame for 1 whistle and then in low for another 5 whistles. After this, I have allowed it to release the pressure completely.

Kali dal recipe is creamy and full of flavours. I have used finely chopped onions, ginger, garlic, coriander leaves and tomato paste for the best flavour and perfect texture of the dish.

Other than these, I have used both whole and ground spices to flavour up the maa ki dal recipe. First, I have used cumin seeds, cinnamon stick, bay leaf and hing (Asafoetida) for the tempering of the dish.

After tempering the whole spices, I have added the chopped garlic which induces an irresistible aroma into the oil. Then I have added onions, ginger, tomato paste one by one into the pan and cooked the masala for the dal.

After this, I have added the ground spices – chilli powder, cumin powder, coriander powder, amchur powder and cooked the masala nicely before adding the boiled dal into it.

After adding the boiled dal, I have mixed the dal with masala properly and simmered it for some time. I have added kasuri methi (dried fenugreek leaves), garam masala powder, ghee (Clarified butter) into the dal at the final stage of cooking and mixed them before switching off the flame. If you want to stick to vegan, then skip the ghee.

I always prefer maa ki dal or kali dal of moderately thick consistency. So, I have not added any extra water for the recipe. But you can adjust the consistency of the dal according to your personal preference.

Ingredients:

• ¾ cup Black lentils or Black gram or Sabut urad dal
• 2 ½ cups Water
• 1 teaspoon Salt

• 2 medium Onions, finely chopped
• 1 tablespoon Garlic, finely chopped
• ¾ tablespoon Ginger, finely chopped
• 2 Tomatoes, paste or puree
• 3-4 tablespoons Coriander leaves, finely chopped
• 2-3 green Chillies, whole or slit
• 1 Bay leaf
• 2-inch Cinnamon stick
• ¼ teaspoon Cumin seeds
• ¼ teaspoon Hing (Asafoetida)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• ½ teaspoon Amchur powder (Dry mango powder)
• 1 teaspoon Kasuri Methi (Dried fenugreek leaves)
• 1 teaspoon Ghee (Clarified Butter), optional
• Salt to taste
• Oil for cooking

1. Wash the black Lentils and soak it overnight in a large bowl with enough water.
   
   

2. Next day morning, drain away the excess water and wash the dal for 2-3 times until the water gets clear. Drain away the water.
   

3. Transfer the dal into a pressure cooker.
   

4. Add 2 and ½ cups of Water and Salt into the cooker. Give a stir and close the lid of the pressure cooker.
   
   

5. Put the cooker on high flame and cook till 1 whistle. Then put the flame in low and cook for another 5 whistles.
   Note: Number of whistles may vary due to quality, quantity and temperature.
   
6. Rest the pressure cooker and allow the pressure to settle down. Then take off the lid.
   

7. Add oil into a pan and put the flame in high.
   

8. Once the oil is hot, add Bay leaf, Cinnamon stick, Cumin seeds and let them crackle.
   

9. Put the flame in low and add Hing (Asafoetida) into the pan and stir it for few seconds.
   

10. Add chopped Garlic into the pan and cook it till golden.
    

11. Add finely chopped Onions into the pan and cook them in medium high flame for 5-6 minutes.
    

12. Add Ginger, green Chillies and give a nice mix.
    

13. Cook them in low flame for another 2 minutes until the raw smell goes away.
14. On the other hand, cut the Tomatoes into four pieces and deseed them. Then shift the tomatoes into the small jar of the mixer grinder. Grind it till smooth paste. Keep the tomato paste aside.
    
    

15. Pour the tomato paste into the pan and cook it in medium flame for another 3-4 minutes.
    

16. Add Salt, Turmeric powder, Chilli powder and give a nice mix.
    

17. Cover the pan and cook it for 2 minutes in low flame.
18. Add Cumin powder, Coriander powder, Amchur powder (dry mango powder) into the pan and give a nice mix.
    
    

19. Cover the pan and cook the masala for another 1-2 minutes in low flame.
20. Add the boiled dal (Step 6) into the pan and give a nice stir.
    

21. Put the flame in high and cook until the dal simmers.
22. Put the flame in low and add Kasuri Methi (dry fenugreek leaves) into the pan and give a stir.
    

23. Cook the dal in low flame for another 2-3 minutes.
24. Add Garam Masala powder, ghee into the pan and give a nice stir.
    
    

25. Cook the dal for another 30 seconds in high flame and switch off the flame.
26. Sprinkle chopped Coriander leaves and give a mix.
    
    

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