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.

Recipe Snapshot

  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, Punjabi

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)

Method

Soaking Lentils

  1. 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.
  2. Later drain the soaked sabut urad dal.

Making Black Dal

  1. 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.
  2. Fry the onions stirring often till light brown or golden on low to medium-low heat.
  3. Add the pureed tomatoes. Stir and mix well.
  4. Next add the crushed ginger-garlic or ginger-garlic paste.
  5. 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.
  6. Add chopped green chilies.
  7. 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.
  8. Add the soaked sabut urad dal (black gram). Add water and salt as needed. Stir and mix well.
  9. 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.
  10. When the pressure falls down naturally in the cooker then only open the lid.
  11. If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
  12. Garnish with coriander leaves.
  13. Serve Black Dal hot with naan, kulcha, rotis, plain paratha or plain boiled rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.