Dal is a must in our everyday meal and this kali dal is one my favourite recipe.The amazing blend of dals, kidney beans and spices makes it a perfect weekend meal to go with some rice or naan.Its usually made with lots of ghee or butter and topped with generous scoop of cream.I avoid the use of too much ghee/ butter and cream and still its simply the best satisfying meal for the day.
- 1 cup soaked whole black urad dal
- 1/4 cup soaked rajma
- 1/4 cup channa dal (optional)
- salt to taste
- whole spices ( cinnamon stick,green cardamom, bay leaf)
- 1 tsp red chilli powder
- 1tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp cumin seeds
- 1tsp kasuri methi
- 1 cup tomato puree
- 1 large finely chopped onions
- 1 tbsp ginger garlic paste
- 1 tbsp of fresh cream
- 1 tbsp of cumin coriander powder
- 2 tbsp of ghee
- few sprigs of coriander chopped
Soak the whole urad dal and kidney beans overnight.Soak the channa dal for 30 minutes.Drain the water from the dals and pressure cook along with some salt and water.
In a pan, heat some ghee add in whole spices, cumin seeds and let it crackle.Add in the chopped onions and fry until golden.Add in ginger garlic paste, turmeric powder,red chilli powder and saute for about 1 min. Add the tomato puree, garam masala, cumin coriander powder and cook until the oil separates from the masala.Crush and add in some kasuri methi. Pour in the cooked dals and mix in the masalas well.Add in salt as required,cover and cook for 10 minutes while stirring frequently in between or else the dals might stick to the bottom and burn.Once done top with freshly grounded garam masala, cream and chopped coriander leaves.
Serve with steamed rice or naan.
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