Name: Kali Dal (Dahl, Dhal, Daal)
Yield: 4 servings
Ingredients: 250 g whole black lentils; 1 onion, roughly chopped; 2 garlic cloves, roughly chopped; 5 cm gingerroot, roughly chopped (2 inch); 1 green chili, roughly chopped; 120 ml oil (1/2 cup); 2 tablespoons ground cumin; 1 tablespoon ground coriander; 2 teaspoons salt; 1/4 teaspoon chili powder; 3 tablespoons garam masala; 150 ml cream (2/3 cup)

Servings: persons

250 g whole black lentils
1 onion, roughly chopped
2 garlic cloves, roughly chopped
5 cm gingerroot, roughly chopped (2 inch)
1 green chili, roughly chopped
120 ml oil (1/2 cup)
2 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon chili powder
3 tablespoons garam masala
150 ml cream (2/3 cup)

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.
3
Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
4
Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
5
Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
6
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.
7
Just before serving, stir in the cream and simmer for another 2 minutes to heat through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Kali Dal (Dahl, Dhal, Daal)

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