Kali Dal (Dahl, Dhal, Daal)

Name: Kali Dal (Dahl, Dhal, Daal)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 250 g whole black lentils; 1 onion; 2 garlic cloves; 5 cm gingerroot; 1 green chili; 120 ml oil (1/2 cup); 2 tbsp ground cumin; 1 tbsp ground coriander; 2 tsp salt; 0.25 tsp chili powder; 3 tbsp garam masala; 150 ml cream (2/3 cup)

A South Asian dal of lentils and coriander, seasoned with chilli and cumin and simmered on the stove.

1 hr 10 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
2
Drain the lentils, reserving the cooking liquid. Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
3
Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
4
Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
2 min
5
Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
10 min
6
Just before serving, stir in the cream and simmer for another 2 minutes to heat through.
2 min