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I’ve written a detailed series called Decoding Dal, where I explore all aspects of how to cook any dal or beans so that they turn out delicious every time.
Black Lentils Dal, known as Black Gram (Wikipedia), is a lighter version of the popular Dal Makhani. It has fewer ingredients and no butter or cream. The key to cooking delicious Black Lentils is to simmer them for a long time in order to bring out the creaminess of the lentils. After about an hour of simmering, the lentils should be fully cooked, however, continue simmering them for another hour.
Black Lentils in the form of dry grains are readily available in Indian and other ethnic grocery stores. Since they are not easily available pre-cooked or canned, this recipe includes soaking instructions for dry Black Lentils. Soaking legumes, such as Black Lentils, before cooking, reduces the overall cooking time. One of the factors that determines soaking time is the size of the grain. Since each grain of Black Lentils is relatively small, the soaking time is shorter than that for larger legumes such as Garbanzo beans and Red Kidney Beans.
Since the total cooking time for this recipe is about two hours, the quantity of ingredients in this recipe are for a larger batch. You can halve the quantities to make a smaller batch, including the quantity of water used to boil the lentils. You can cook in bulk and serve over a few days, or freeze portions and thaw when needed. When preparing it for a dinner party, you can cook it a day or so in advance, and then reheat before serving.
Soaking the Lentils
Lentils are pulses, the dried edible seeds of plants in the legume family. Before they can be cooked, they need to be rinsed thoroughly and soaked. There are two options for soaking – a long soak or a short soak.
Long Soak: Add the rinsed Black Lentils to a bowl with water at least 2 inches above the surface to allow for expansion. Soak for at least 6 hours. The most convenient option for a long soak is to soak them at night if you’re going to be cooking the next morning, or in the morning to cook that same evening – soak and forget.
Short Soak: Add the Black Lentils to a saucepan, along with at least 2 inches of water above their surface. Bring to a boil, turn off the heat, cover the pot and let the Black Gram steep in the hot water for at least 1 hour. This is the best open for when you don’t have several hours to wait before you start cooking.
Black Lentils Dal
Ingredients
- 2 cups Black Lentils Dal Whole Urad Dal
- 4 Tomatoes Crushed, Diced, or Grated
- 1 Red Onions Large
- 6 Garlic Cloves
- 2 Green Chilies Finely chopped (optional, added for heat)
- 1 tsp Cumin Seeds
- 1/4 tsp Asafetida
- 1 tsp Garam Masala
- 2 tsp Kashmiri Red Chili Powder
- 1 tsp Salt
- 2 tbsp Oil Olive, Canola, Vegetable or Ghee.
Method
- In a blender, crush the Ginger, Garlic, Tomatoes and Green Chillies into a smooth paste.
- Soak the dal with at least an inch of water over their surface to ensure they remain soaked as they absorb the water and expand. See recipe notes regarding soaking options.
- Add the soaked and drained Black Lentils to a pot with 12 cups of water. The proportion of water is 6 cups for each cup of dry Black Lentils.
- Bring to a boil on medium-high heat, and then turn the heat to low and simmer for about 1 hour — until the grains start to become mushy.
- While the Black Lentils are still simmering, begin to prepare the sauce. TIP: The simmering time depends on how long you’ve soaked the grains and their age. If the grains have been sitting in your pantry for a long time, they may need to be cooked for longer.
- Heat Oil in another thick-bottomed pan on medium heat. When the oil is just hot, add the Cumin Seeds. TIP: If the temperature of the oil is right, the Cumin Seeds start to sizzle. For more detail on this step, see the post on sizzling cumin seeds in hot oil – Blooming Cumin Seeds: The Perfect Sizzle.
- Add the asafetida and then immediately add the diced Onions and cook until they become translucent; about 3-5 minutes.
- Add the pureed Tomatoes, Ginger-garlic and Green Chilies and Kashmiri Red Chili Powder; mix well and cook for about 5-6 minutes, stirring occasionally.
- Pour the boiled Black Lentils into the pot. Add about half the quantity of Salt at this point, 1 tsp for this recipe is enough. Since the volume of the Dal will further reduce with the simmering, the Salt is adjusted at the end to taste.
- Mix well and continue simmering on low for another hour. Keep stirring it periodically to prevent scorching. If the pot starts to get dry, add some hot water. At the end of the long simmering, the Black Lentils should have a thick, creamy texture.
- Taste the Dal and adjust the Salt and seasoning. Sprinkle 1 tsp of Garam Masala on the Dal.
- Garnish with chopped Red Onions and Green Chilies, and serve with steamy Basmati Rice or Naan.
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