Kaali Dal

Nutrition · per serving

Steps

1. 1

   Rinse the black lentils under cold water until the water runs mostly clear. Pick out any stones or damaged lentils.

   1 1/2 cups dry black lentils, rinsed and picked over
2. 2

   Place the lentils, water, and turmeric in a large heavy saucepan. Bring to a boil, then reduce to a steady simmer and cook uncovered for 25 minutes, stirring occasionally and skimming foam if needed.

   1 1/2 cups dry black lentils, rinsed and picked over6 cups water1 teaspoon ground turmeric
3. 3

   Meanwhile, heat the oil in a skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until softened and lightly golden.

   1 tablespoon neutral vegetable oil1 medium, finely diced yellow onion
4. 4

   Add the ginger, garlic, cumin, coriander, and chili powder. Cook for 1 minute, stirring constantly, until fragrant; do not let the garlic burn.

   1 tablespoon, grated fresh ginger4 cloves, minced garlic1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon Kashmiri chili powder or sweet paprika
5. 5

   Stir the tomatoes and salt into the spiced onion mixture. Simmer for 5 minutes, until slightly thickened.

   1 can, 14 1/2 ounces, crushed no-salt-added tomatoes1 teaspoon kosher salt, plus more to taste
6. 6

   When the lentils are tender and beginning to break down, stir in the tomato mixture. Simmer for 7 minutes, stirring and gently mashing some lentils against the side of the pan to create a creamy texture. Add a splash of water if the dal becomes too thick.

   1 can, 14 1/2 ounces, crushed no-salt-added tomatoes1 teaspoon kosher salt, plus more to taste
7. 7

   Remove from the heat and stir in the lemon juice, cilantro, and garam masala. Taste and adjust the salt and lemon. Serve hot with rice or flatbread.

   1 tablespoon fresh lemon juice1/4 cup, chopped fresh cilantro1/4 teaspoon garam masala

Origin & History

Dal is a foundational food across India, with countless regional versions based on different pulses and spice combinations. Whole black lentil dal is traditionally slow-cooked until exceptionally creamy, then finished with a fragrant tempering or fresh herbs.