Introduction – About this Recipe

This Black Lentil Dal recipe is the Gujarati version of Maa-Di-Dal or Dal Makhani. While it is one of the most underrated dal made in Indian households, I personally feel it is an underdog in the world of pulses. The Black Lentil Dal recipe is quick easy and with a little bit of pre-planning this recipe can be the ideal go-to dish for working people and busy moms who have to rush through morning food preps for lunchboxes/tiffins. The soft, creamy texture of the dal and its melt-in-the-mouth experience will make you crave more. A very versatile dish that can be enjoyed with any kind of bread or rice you desire and unlike its calorie-heavy cousin(Dal Makhani) this dish is much lighter on the tummy without compromising on daily nutrition requirements. So here it goes…..

Equipment’s : 

• Pressure Cooker 
• Wok / Kadhai

Ingredients :

Pre-Prep Procedure :

1. Wash the lentils in water 2-3 times, after washing them properly soak them for 5-6 hours.
2. After soaking the black lentils, boil them in a pressure cooker for 9-10 whistles.
3. Chop the garlic cloves into medium pieces.

Step By Step Procedure :

1. In Wok/Kadhai, heat oil then add chopped garlic to it. Fry garlic until golden brown on low to medium flame.
2. Once the garlic turns golden brown, add Asafoetida(Hing) and add Chickpea flour(Besan Atta) and mix it well to remove the lumps.
3. Add turmeric powder(Haldi), Coriander-Cumin Powder(Dhania-Jeera), Kashmiri Red Chilly Powder, and Salt, and mix all spices well.
4. Once everything is mixed properly add Yogurt(Dahi) to it and stir it.
5. Now add boiled black lentils to the wok and add 1 glass of water and stir it well.
6. Let it cook for 15 mins. At 5 mins intervals stir it so that the black lentils don’t stick to the base of the wok.
7. After 15 mins, switch off the flames and garnish it with coriander.

There you go it is ready. Enjoy!

Serving & Plating :

Black Lentil Dal is served hot and garnished with some finely chopped coriander. 

Accompaniments :

Black Lentil Dal is commonly served with Indian bread like parantha, lachcha parantha, wheat bhakri, etc. It also goes very well with jeera rice and accompaniments like pickles, salad, sliced onions, papad, etc.

Key Pointers :

• I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
• Pro-Tip: Those living in higher altitudes can soak the lentils overnight in 1-2 cups of hot water. This will reduce cooking time as well as give a silky smooth texture to the lentils during the cooking process.

Storing :

Leftovers can easily be refrigerated for about 2-3 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).

Reheating :

Thaw for 5-10 mins or until the black lentil dal reaches room temperature. Once thawed, add a few tbsp of plain water to rehydrate the dal and place the bowl in the microwave for 2-3 mins with a lid. For the stovetop – simply add some water to adjust the consistency of the Dal, add some salt to adjust the seasoning due to excess water addition, and heat it up for 5-10 mins until you see bubbling on the sides.

Nutrition Facts :

Resources : 

Black Lentils

Also Try :

Ripe Mango Curry

Hyderabadi Dum Biryani

Cheese Stuffed Hara Bhara Kebab