Kali Dal

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Servings: 4 cups Difficulty: Advanced
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Slow-cooked black gram and kidney bean stew with a rich ghee tempering
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Kali Dal

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 155.8

Description

Kali Dal is a comforting, protein-rich staple of Indian cuisine that brings deep, savory flavors to the table. This dish combines black gram and kidney beans, simmered slowly until they break down into a thick, velvety consistency. The lentils are infused with warm spices like cardamom, coriander, and cumin, creating a complex aroma that fills the kitchen. The key to this recipe is the final tempering, where cumin seeds and onions are fried in ghee until golden and poured over the dal, adding a delightful crunch and nutty richness. Perfect served with steamed rice or warm naan bread, this hearty main is ideal for family dinners or cozy weeknight meals. It is naturally vegan if you substitute the ghee with oil, making it a versatile option for any diet.

Directions

  1. Rinse the black gram beans and kidney beans thoroughly under cold water until the water runs clear.
  2. Place the rinsed beans in a large heavy-bottomed pot and add 4 cups of water.
  3. Bring the pot to a boil over high heat, then remove from heat and let the beans soak for 2 hours.
  4. Add the chopped onions, ginger, tomatoes, 1 cup of water, ground cardamom, ground coriander, red pepper, salt, and 6 tablespoons of ghee to the pot.
  5. Stir to combine, bring back to a boil, then reduce heat to low to maintain a bare simmer.
  6. Cover and simmer gently for 4 1/2 to 5 hours, stirring occasionally and adding water if needed to prevent sticking, until the beans are very tender and breaking down.
  7. Remove 2 to 3 cups of the cooked beans and liquid from the pot and blend in a blender until completely smooth.
  8. Return the blended mixture to the pot and stir to incorporate into the remaining whole beans.
  9. Keep the dal on a low simmer while you prepare the tempering.
  10. In a small skillet, heat the remaining 4 tablespoons of ghee over medium-high heat until very hot.
  11. Add the cumin seeds to the hot ghee and sizzle for about 10 seconds until fragrant.
  12. Add the minced onions to the skillet and cook gently for 10 minutes, stirring constantly, until golden brown and caramelized.
  13. Pour the hot ghee, cumin, and onion mixture over the dal.
  14. Stir in the chopped coriander leaves and simmer for a few more minutes until heated through.
  15. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 155.8kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.5g3%
Cholesterol 0.5mg1%
Sodium 9764.7mg407%
Total Carbohydrate 31.7g11%
Dietary Fiber 14.4g58%
Sugars 9.4g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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