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Black Lentils Dal

Black Lentils Dal

57kcal
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Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
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.
Servings 8 servings
Course Entree
Cuisine Indian

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

Preparation
  1. In a blender, crush the Ginger, Garlic, Tomatoes and Green Chillies into a smooth paste.
  2. 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.
Boil the Black Lentils
  1. 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.
  2. 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.
    Black Lentils Dal, Urad Dal, Black Gram
  3. 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.
Make the Tadka
  1. 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.
  2. Add the asafetida and then immediately add the diced Onions and cook until they become translucent; about 3-5 minutes.
  3. 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.
  4. 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.
    Black Lentils Dal
  5. 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.
  6. Taste the Dal and adjust the Salt and seasoning. Sprinkle 1 tsp of Garam Masala on the Dal.
    Black Lentils Dal, Urad Dal, Black Gram
  7. Garnish with chopped Red Onions and Green Chilies, and serve with steamy Basmati Rice or Naan.
    Black Lentils Dal

Nutrition

Calories57kcalCarbohydrates6gProtein1gFat4gSaturated Fat0.3gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gSodium341mgPotassium190mgFiber2gSugar3gVitamin A664IUVitamin C12mgCalcium18mgIron1mg

Notes

Soaking the Legumes

Before the legumes can be cooked, they need to be rinsed thoroughly and soaked. There are two options for soaking a long soak (recommended) or a short soak (only when you don't have time).
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.

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