Indian Black Lentils (Kaali Daal)
A popular North Indian side dish, Kaali daal features black lentils blended with spices, tomatoes, and cream, ideal for serving with butter chicken and naan.
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Instructions
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Soak black lentils overnight.
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Boil soaked lentils with 3 cups water, 1 sliced onion, green chilies, asafetida, and salt until very tender; set aside.
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In a separate pan, heat oil; sauté the other onion until soft. Add ginger and garlic for 1 minute, then tomatoes, coriander, cumin, and red chili powder, cooking for 5 minutes.
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Stir in the reserved boiled lentils and enough water for a thick gravy; simmer 10 minutes.
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Mix in whisked cream; remove from heat.
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In a small pan, heat ghee; add cumin seeds and cook until they stop spluttering. Pour into lentils and mix.
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Serve hot with naan or butter chicken.