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Kaali Daal or Sabut Masoor ki Daal

A richly savory, earthy comforting daal which is just perfect over some steaming rice
Course Main Course
Cuisine pakistani, indian
Diet Halal, Hindu
Prep Time 5 minutes
Servings 6
Author Sarah Mir

Ingredients

  • 1 cup kaali daal soaked for a few hours
  • Half a finely diced onion
  • ¾ tsp salt
  • ¾ tsp red chilli powder
  • ¼ tsp turmeric
  • ½ tsp each of cumin powder and coriander powder optional
  • 1 tbsp or more of tamarind paste or lemon juice
  • Cilantro and diced or whole green chillies (optional at the end)

For baghaar/tadka/tempering:-

  • 4 cloves thinly sliced garlic
  • 3 dried whole red chillies
  • ½-¾ tsp of cumin seeds
  • A sprig of curry leaves optional
  • Neutral oil not olive oil

Instructions

  • Stove top: Boil the daal in about two cups of water with the diced onion and spices. The cumin and coriander powder add an earthiness, but if you don’t have them handy don’t worry about it.
    Instant Pot: Combine the daal, diced onion, spices, and 2.5 cups of water in your Instant Pot. Cook on high pressure for 15 minutes, natural release for 10.
  • Once the daal is tender you can mix it well with a spoon to mash some of it and create a creamier base. You can also use an immersion blender for a few seconds.
  • Add your tamarind paste, a teaspoon at a time or until it feels well balanced. You may want to adjust salt and chilies at this point.
  • Add the diced or whole green chillies and cilantro (if using) and stir through.

Baghaar/ Tadka

  • Heat oil in a small saucepan and add the garlic, cumin seeds, whole dried red chillies and curry leaves (if using). Cook on medium high heat until the garlic is delicious golden then quickly pour over your daal and cover the pot with the lid.

Video

Notes

Customize this as you wish - some of my Instagram friends add a little mint to this recipe, some also add a little garam masala. Daal should feel lovely and comforting so feel free to play with it to make it so!