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Whole masoor dal is a popular lentil in many Punjabi households. In my home, we call it kali dal or black lentils even though it's brown in color. This recipe was shared by my family friend’s fabulous cook, Aziz. What elevates this specific recipe is an elevated tadka (tempered spices) of sliced garlic, whole cumin seeds and dried red chiles that really make the dal sing.
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About This Recipe
When you talk about comfort food in the sub-continent, people always bring up dal. In Pakistan, people most frequently refer to masoor ki dal (red lentils) or moong dal (yellow lentils). While I love both, since I have dal multiple times a week, I need to switch up the rotation to keep it fresh.
Split masoor dal or red lentils are probably the most popular variety of lentils since they cook easily. The whole version (used here) takes longer to soften but you can cut down on the cooking time by letting the lentils overnight. Here it’s important to note that there’s another popular variety of black lentils – black gram dal – which is much darker in color than whole masoor dal. For this recipe, we are going for the whole masoor variety, which is brown, even though we still refer to it as kali or black dal.
Ingredients
- Whole Masoor Dal (brown lentils): These brown lentils are different from black gram (which are actually black in color) or the green lentils you find in major North American grocery stores. You can easily find this variety in any major South Asian grocery store.
- Salt: I use ground Himalayan rock salt but you can use any variety. Just adjust based on taste.
- Yellow Onion: I use this both in the dal and tadka. White onion will also work here.
- Crushed Garlic: You can buy this at the store or just crush it yourself using a food processor or mortar and pestle.
- Crushed Ginger: You can buy this at the store or just crush it yourself using a food processor or mortar and pestle.
- Kashmiri Red Chili Powder: I like to use Kashmiri red chili powder but you can substitute it with cayenne red pepper. Since cayenne red pepper is hotter, adjust based on your preference.
- Turmeric Powder: It adds a slightly yellow hue to the dal. It's available in most major grocery stores.
- Black pepper
- Cumin Powder: It imparts a nice smoky flavor to the dal.
- Coriander Powder: This infuses a bright and slightly floral flavor to the dal.
- Vegetable Oil: Any neutral oil with a high smoke point will work (such as canola or sunflower).
- Garlic
- Cumin Seeds: The smoky flavor of the cumin seeds really rounds up the tadka.
- Dried Red Chiles: In my home, we use dried dundicut the most but any mild dried red chile will work. In addition to South Asian grocery stores, you can also find them at Central American marts.
A Note About the Tadka
Tadka is a popular South Asian culinary practice of lightly tempering spices in oil. You frequently pour the tadka over a finished dish to infuse it a burst of extra flavor. The specific tadka used here is what makes this recipe so good! I would highly recommend not skipping this last step.
When you are ready to serve the dish, heat oil in a small frying pan over medium-low heat. Once it begins to shimmer, you add the tadka ingredients one by one, taking care to strike a balance between letting them sufficiently cook and preventing them from getting it bitter. This especially applies to sliced onion and garlic. If they burn too quickly, they will impart a bitter flavor to the dal.
While some cooks like their onions to cook until they evenly brown completely, I’m a bit lazier and think it’s fine to let them cook until they just brown at the edges before adding the rest of the ingredients. It’s a matter of personal preference, and how much in a hurry you are!
What to Pair with Kali Dal
Kali dal is always meant to be served with plain white basmati rice. To complement it, I would suggest pairing it with:
- Easy, no fry ground beef kebabs
- Shami kebabs
- If you are looking for a vegetarian side, this simple, bright patta gobi (fried cabbage)
- Or this beautiful, delicate side of fried okra
Pakistani Style Kali Dal (Black Lentils)
Equipment
- 1 Medium-sized saucepan or skillet
- 1 Small-sized frying pan
Ingredients
Daal
- 1 cup whole masoor dal (brown lentils) rinsed in several changes of water and soaked for 1 hour or overnight.
- 1 ¼ teaspoon salt or to taste
- 1 ½ teaspoon crushed garlic
- 1 ½ teaspoon crushed ginger
- ¼ medium-sized yellow or white onion halved and thinly sliced
- 1 teaspoon black pepper halved
- 1 ¼ teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
Tadka
- ¼ medium-sized yellow or white onion halved and thinly sliced
- ¼ cup vegetable oil
- 2 cloves garlic peeled and thinly sliced
- 2 dried red chilies
- ½ teaspoon cumin seeds
Instructions
- Add lentils, salt, sliced onion, crushed garlic and ginger, half of the black pepper and all ground spices up until the tadka in a medium-sized lidded saucepan. Pour 5 cups of water and stir until well-mixed. Bring to a boil and lower to a gentle simmer. Cover with a tight-fitting lid, and let the dal cook until the lentils break easily with a fork, about 40 to 50 minutes.
- Once the lentils have soften, remove the lid and increase the heat to medium-high. Mash the lentils against the saucepan with a wooden span until you get a creamy consistency. Top with the remaining black pepper, and let the lentils cook, uncovered, for an additional 10 minutes until it thickens some more. Remove from heat and place in serving bowl.
Tadka
- When ready to serve, get the tadka ready. In a small frying pan, heat oil over medium to medium-low heat until it begins to shimmer. Place the onions and let them cook until they begin to brown, about 6 to 8 minutes. Add sliced garlic, and fry for 30 seconds to 1 minute until it begins to brown at the edges. Take care to not let the onions and garlic get too dark. Add cumin seeds and fry for a few seconds before adding the dried red chiles. As soon as they change color, remove from heat and pour over dal.
No says
This is awesome-so simple but so flavorful
Kelli says
So simple yet so delicious. I rely on this recipe especially during the week when schedules are tight.
pakistaneats says
This made my day Kelli! Thank you so much xx
Sarah says
I had to make a few adjustments based on what I had at home (chopped jalapeno instead of dried chilies and red onion instead of yellow) and I used actual black lentils instead of green, but I was blown away by how delicious this was. The tadka has an incredible umami flavor that stayed with me all night - worth taking the time to cook it just right.
Fatima says
How much garlic and ginger paste do you add? I’m new to cooking and don’t see the quantity listed in the ingredients. Thanks!
pakistaneats says
Hi Fatima! Thanks for catching the error. I have updated the recipe to include the exact quantity of the garlic and ginger.
Webmaster.m106.com says
When I view your RSS feed it gives me a bunch of strange characters, is the issue on my reader?
Kit H says
I have just moved away from home and have desperately wanted to cook Pakistani dishes to remind me of home, your blog has been an absolute lifesaver! Thank you, this recipe is great!
pakistaneats says
Thank you so much! This comment made my day xx
Hina says
Hi, came across your website by chance while looking for a masoor daal recipe . It’s on the stove as i am browsing through other recipes . I love the simplicity and the tips you give about pairings and tarka.
This will become an oft visited blog when looking for inspiration or help 🙂 thank you !
pakistaneats says
Hi Hina - thanks so much for your kind comment! I hope the dal came out well, and that you will continue to come back for recipe inspiration 🙂