Split Black Gram Dal, also called Kali Dal or Maa ki Dal, this recipe is a simple and tasty dish made from whole black gram (sabut urad dal). Importantly, this recipe is a staple in North Indian homes and is especially enjoyed with steamed rice or fresh roti.
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What is Black Gram Dal?
Black Gram Dal, also called Urad Dal, is a type of lentil that has small black seeds with a white inner part.
It’s commonly used in Indian cooking, especially in dishes like dal, dosas, and idlis. When cooked, it becomes soft and creamy. It’s known for being rich in protein and is often used to add texture and flavor to both savory and spicy meals.
About Kali Dal Recipe
Kali Dal, also known as Sabut Urad Dal or Kali Urad Dal, comes from North India, especially Punjab and Uttar Pradesh.
This dish uses whole black gram lentils, which are simmered slowly with aromatic spices.
Notably, it’s famous for its rich, comforting taste. People call it Maa ki Dal (mother’s dal) because it feels like a warm, home-cooked meal.
Unlike red or yellow dal, Kali Dal is extra creamy and flavorful, often served with butter or cream for richness.
Personally, I love how the slow cooking makes it taste so satisfying. Try it with buttered naan or jeera rice!
Nutritional Value and Health Benefits
1. High in Protein: Black gram dal is an excellent source of plant-based protein, supporting muscle growth and repair.
2. Rich in Fiber: The fiber content helps improve digestion and promotes a healthy gut.
3. Vitamins and Minerals: Packed with essential vitamins like B-vitamins and minerals like iron and magnesium, supporting overall health.
4. Heart Health: Regular consumption of Kali Dal can help reduce cholesterol, supporting a healthy heart.
5. Boosts Immunity: Its nutrients strengthen the immune system, helping to fight off infections.
Explore more of our delicious recipes like Moong Dal Cheela, Green Moong Dal Cheela, Medu Vada, Oats Khichdi, and Moong Dal – each packed with flavor and nutrition for every meal!
What you Need to Make This Black Gram Dal Recipe
Recipe Ingredients:
Ingredients Notes:
- Whole Black Gram Lentils (Urad Dal): The key ingredient! I remember my mom always choosing these for their creamy texture once cooked. They give the dal a smooth, comforting feel.
- Onion: I love the sweetness onions bring when they’re sautéed until golden—my kitchen always fills with that warm smell!
- Tomato: Adding fresh tomatoes gives the dal a tangy kick, just like how my grandmother used to do.
- Ginger & Garlic: These are essential! I can't forget how my mom used to grind them fresh every time, filling the air with such an aromatic scent.
- Spices: A mix of garam masala, cumin, turmeric, and chili powder makes the dal burst with flavor. I’ve always enjoyed experimenting with spices—sometimes I add a bit more garam masala for a deeper taste.
- Curry Leaves: These leaves remind me of family meals where they were always the finishing touch, giving the dal a fragrant aroma.
- Ghee or Butter: A dollop of ghee makes everything richer. I remember my dad saying, "A little ghee always makes it better."
How to Make Black Gram Dal recipe or Maa ki Dal Recipe
Step by Step Instructions
1. Soaking the Black Gram Dal
- First, rinse 1 cup of black gram dal well under running water. This helps remove any dirt or impurities.
- Next, soak the dal in 3 cups of water for at least 4-6 hours. This helps soften the lentils and makes them easier to cook.
2. Cooking the Black Gram Dal
- After soaking, drain the dal to remove the water. This step is important before cooking!
- Now, transfer the Kali dal to a pressure cooker. Then, add 4 cups of water, along with turmeric and salt.
- Now that the dal is soaked, pressure cook it on medium heat for about 15-20 minutes, or until it’s soft. After that, it will become creamy, which is important for the right texture.
3. Preparing the Tempering
- While the dal cooks, at the same time, heat 2 tablespoons of ghee or butter in a pan.
- Next, add cumin seeds and let them sizzle until they smell nice.
- Then, add the chopped onions and sauté them until they turn golden brown.
4. Adding Spices and Tomatoes
- Once the onions are golden, add the ginger-garlic paste and green chilies. Then, sauté for another 2-3 minutes until it smells good.
- After that, add the chopped tomatoes and cook them until they soften and start releasing oil. At this point, add garam masala for extra spice.
5. Mixing the Dal and Tempering
- Next, pour the cooked dal into the pan with the spices. Then, stir well to mix all the flavors. Finally, simmer on low heat for 10 minutes to let the flavors blend together.
6. Garnishing and Serving
- Finally, garnish the dal with fresh coriander leaves and serve it hot.
Unlike other lentils, black gram dal goes really well with buttered naan, rice, or roti.
Serving Suggestions
Black Gram Dal goes perfectly with steamed rice, roti, or paratha. You can also add pickles, raita, or papad for extra flavor and crunch.
In North India, it's usually served with rice, while in South India, people often enjoy it with dosa or idli for a tasty combo!
Variations
1. Dal Makhani (North Indian Style)
- In Dal Makhani, Black Gram Dal is cooked with butter and cream, making it rich and creamy—perfect for a special treat!
2. Spicy and Tangy Versions
- To make the dal spicier, add extra chilies or tamarind for a tangy kick. You can also try different chutneys or garnishes to change up the flavor.
3. Regional Variations
- In Tamil Nadu, Black Gram Dal is used in Ulundhu Kuzhambu, while in Andhra Pradesh, it’s made into Urad Dal Curry with their own local twist!
Pro Tips
1. Cooking Tips
- To get the right consistency, cook the dal until it’s soft but not too mushy. If it’s too thick, add a little water. If it’s too watery, cook it a bit longer to thicken.
2. How to Adjust Spice Levels
- To make the dal mild, use fewer chilies. For a spicier version, add more! You can also add yogurt or cream to cool it down for kids.
3. Adding Creaminess or Thickness
- For a creamy texture, stir in some cream or cashew paste. To make the dal thicker, simply reduce the amount of water while cooking.
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❔ FAQs
Black gram dal, also known as sabut urad dal or kali dal, is a type of lentil. To cook it, you need to soak it for 4-6 hours and then pressure cook it with water and spices until soft and creamy.
Soak black gram dal for at least 4-6 hours to reduce cooking time and improve its texture.
You can cook black gram dal without a pressure cooker, but it will take longer, approximately 1 to 1.5 hours, on the stovetop. Simmering it on low heat will help achieve a creamy texture.
Black gram dal is rich in protein, fiber, and essential nutrients. It helps with digestion, improves energy levels, and is great for overall heart health.
To make black gram dal creamier, you can add a small amount of fresh cream or butter toward the end of cooking. Slow-cooking the dal after pressure cooking also enhances its creamy texture.
Black Gram Dal
Ingredients
Ingredients:
- 1 Cup Black gram (sabut urad dal)
- 4 Cup Water
- 1 Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, slit
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- Salt to taste
- 2 tablespoon Butter or ghee
- Fresh coriander leaves for garnish
Instructions
Soaking the Black Gram Dal
- First, rinse 1 cup of black gram dal well under running water. This helps remove any dirt or impurities.
- Next, soak the dal in 3 cups of water for at least 4-6 hours. This helps soften the lentils and makes them easier to cook.
Cooking the Black Gram Dal
- After soaking, drain the dal to remove the water. This step is important before cooking!
- Now, transfer the Kali dal to a pressure cooker. Then, add 4 cups of water, along with turmeric and salt.
- Now that the dal is soaked, pressure cook it on medium heat for about 15-20 minutes, or until it’s soft. After that, it will become creamy, which is important for the right texture.
Preparing the Tempering
- While the dal cooks, at the same time, heat 2 tablespoons of ghee or butter in a pan.
- Next, add cumin seeds and let them sizzle until they smell nice.
- Then, add the chopped onions and sauté them until they turn golden brown.
Adding Spices and Tomatoes
- Once the onions are golden, add the ginger-garlic paste and green chilies. Then, sauté for another 2-3 minutes until it smells good.
- After that, add the chopped tomatoes and cook them until they soften and start releasing oil. At this point, add garam masala for extra spice.
Mixing the Dal and Tempering
- Next, pour the cooked dal into the pan with the spices. Then, stir well to mix all the flavors. Finally, simmer on low heat for 10 minutes to let the flavors blend together.
Garnishing and Serving
- Finally, garnish the dal with fresh coriander leaves and serve it hot.
Notes
Variations
1. Dal Makhani (North Indian Style)-
- In Dal Makhani, Black Gram Dal is cooked with butter and cream, making it rich and creamy—perfect for a special treat!
-
- To make the dal spicier, add extra chilies or tamarind for a tangy kick. You can also try different chutneys or garnishes to change up the flavor.
-
- In Tamil Nadu, Black Gram Dal is used in Ulundhu Kuzhambu, while in Andhra Pradesh, it’s made into Urad Dal Curry with their own local twist!
Pro Tips
1. Cooking Tips-
- To get the right consistency, cook the dal until it’s soft but not too mushy. If it’s too thick, add a little water. If it’s too watery, cook it a bit longer to thicken.
-
- To make the dal mild, use fewer chilies. For a spicier version, add more! You can also add yogurt or cream to cool it down for kids.
-
- For a creamy texture, stir in some cream or cashew paste. To make the dal thicker, simply reduce the amount of water while cooking.
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