Kali Masoor Dal Recipe – Video
Kali masoor dal is different than Dal Makhani. Boil, mix with tadka to serve in 22 min. Eat it once a week for balanced Indian diet to get protein, Fiber.
Maahi Gupta Updated 10 Feb, 24
Kali Masoor Dal Recipe – Video
Kali masoor dal is different than Dal Makhani. Boil, mix with tadka to serve in 22 min. Eat it once a week for balanced Indian diet to get protein, Fiber.
For Boiling Dal
- 1 Cup Kali Masoor Dal
- 2 Tsp Green Coriander Leaves (Cilantro) (For garnishing)
- 4 Cup Water
- 1 Tsp Salt
- 1/4 Tsp Turmeric Powder
For Tadka
- 2 Tsp Desi Ghee (Pure Ghee or any other Oil)
- 1 Number Onion (About 3 Inch Diameter)
- 1 Number Green Chili (3 Inch in height – Chopped)
- 1/2 Tsp Cumin Seeds
- 1/4 Tsp Red Chili Powder
- 1 Pinch Asafoetida
- 1/4 Tsp Garam Masala
- 1/4 Tsp Mango Powder (Amchoor)
- 1/2 Tsp Coriander Powder
- 1 Number Tomato (About 3 Inch Diameter)
- 2 Inch Ginger (Optional)
- The Kali Masoor Dal can be refrigerated and consumed up-to 3 days for best taste.
- Some busy people also divide the whole process into two pieces with boiling the Dal as and when required.
The Tadka is prepared in good quantity generally on Sunday evening. This is then refrigerated and used with other recipes after boiling veggies or other Dals as well.
- You can serve Kali Masoor Dal with White rice or Paratha and Chapati’s.