Whole Masoor Brown Lentils (Kali Dal)

AuthorYashodhara G.
DifficultyBeginner

This common kali dal is made with the Indian version of whole masoor brown lentils, which are smaller, darker, and tastier. Available at specialty or Indian stores.

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Yields1 Serving

 1 cup whole masoor lentils (kali dal)
 4 cups water - wash and soak lentils in water for 30 to 60 minutes.Amount depends on if the lentils are soaked and cooking method - pressure cooker, pot, instapot, or crockpot/slow cooker
 1 tsp salt, or to taste
 ¼ tsp turmeric powder (haldi)
 ¼ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
Temper (Chaunk) #1
 2 tbsp clarified butter (ghee) or oil
 ½ tsp cumin seed (zeera)
 ¼ tsp dried whole red chile powder (lal mirch)
(Temper) Chaunk #2
 2 tbsp clarified butter (ghee) or oil
 ½ cup chopped onion
 3 garlic cloves - chopped
 ¼ tsp dried whole red chile powder (lal mirch)

1

Cook dal in a pressure cooker, pot, instapot, or slow cooker/crockpot with water, salt, and turmeric. Dal will be done when the water and lentils no longer separated. Achieve your desired thickness by adding hot water to thin, or cook and evaporate to thicken.

2

Sprinkle garam masala, and chopped cilantro. Mix and transfer in a serving bowl.

Temper (Chaunk) #1
3

In a small pot or pan, melt ghee - being careful not to burn. Add cumin seed (zeera) and roast for 5 to 10 seconds.

4

Remove from heat and add dried whole red chile powder (lal mirch). Pour the tempered mixture over dal.

Temper (Chaunk) #2
5

In a small pot or pan, melt ghee, being careful not to burn. Add chopped onion and garlic and fry until golden brown.

6

Remove from heat and add dried whole red chile powder (lal mirch). Pour the tempered mixture over dal.

Ingredients

 1 cup whole masoor lentils (kali dal)
 4 cups water - wash and soak lentils in water for 30 to 60 minutes.Amount depends on if the lentils are soaked and cooking method - pressure cooker, pot, instapot, or crockpot/slow cooker
 1 tsp salt, or to taste
 ¼ tsp turmeric powder (haldi)
 ¼ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
Temper (Chaunk) #1
 2 tbsp clarified butter (ghee) or oil
 ½ tsp cumin seed (zeera)
 ¼ tsp dried whole red chile powder (lal mirch)
(Temper) Chaunk #2
 2 tbsp clarified butter (ghee) or oil
 ½ cup chopped onion
 3 garlic cloves - chopped
 ¼ tsp dried whole red chile powder (lal mirch)

Directions

1

Cook dal in a pressure cooker, pot, instapot, or slow cooker/crockpot with water, salt, and turmeric. Dal will be done when the water and lentils no longer separated. Achieve your desired thickness by adding hot water to thin, or cook and evaporate to thicken.

2

Sprinkle garam masala, and chopped cilantro. Mix and transfer in a serving bowl.

Temper (Chaunk) #1
3

In a small pot or pan, melt ghee - being careful not to burn. Add cumin seed (zeera) and roast for 5 to 10 seconds.

4

Remove from heat and add dried whole red chile powder (lal mirch). Pour the tempered mixture over dal.

Temper (Chaunk) #2
5

In a small pot or pan, melt ghee, being careful not to burn. Add chopped onion and garlic and fry until golden brown.

6

Remove from heat and add dried whole red chile powder (lal mirch). Pour the tempered mixture over dal.

Whole Masoor Brown Lentils (Kali Dal)

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