This black masoor daal is so versatile. It can serve as a side at your weeknight dinner table alongside my easy keema recipe, be the star of a vegan or vegetarian meal, and its leftovers can make a hearty soup for lunch!
What you’ll love about this recipe
Gluten-free – Lentils are naturally gluten-free!
Healthy – Kali masoor daal is fiber-rich and protein-packed. Its 25% protein content makes it a great substitute for meat in a vegan or vegetarian diet. But if you like a smoother consistency, then you’ll love my lal masoor dal recipe.
Meal prep and freezer-friendly – This black masoor daal can be portioned into single-serve or meal-sized containers and stored in the freezer for up to three months.
Ingredient notes for black masoor daal
Black Masoor Daal: If you can’t find black masoor daal, you can replace it with green masoor or even beluga.
Spices: Red chili powder, turmeric, and salt.
For the tempering or tadka
Fat: A neutral oil, such as avocado oil or ghee. Ghee adds a nutty aroma and richness to the dal.
Spices & aromatics: Sliced garlic, curry leaves, whole red chilies, and whole cumin seeds. Optional additions: sliced onions, chopped tomatoes, mustard seeds, and green chilies.
Garnish: Chopped cilantro and a drizzle of lemon juice. It’s optional but highly recommended!
How to make black masoor daal
Presoak. It should be soaked for at least 30 minutes or overnight. This shortens the cooking time, which is always a win! Presoaking also helps better absorb nutrients. This extra step may also help if you experience bloating after eating lentils, as lentils contain FODMAPs. These sugars can cause bloating in people, especially those with IBS.
Boil. Next, boil the lentils in water seasoned with red chili powder, turmeric, and salt in a medium-sized pot. Cover the pot and bring the lentils to a boil. Once boiled, lower the heat to a simmer and cook the lentils further for about 20-30 minutes. Cover the pot but leave the lid slightly ajar. At the 20-minute mark, check to see if the lentils have lost their bite and start on the baghaar or tadka.
Temper. In a small pan on medium-high heat, heat the oil until it starts to shimmer. First, add the fresh ingredients: sliced onions (if using) and fry until they are golden brown. Next, add the sliced garlic and let it get golden brown as well. Then add the curry leaves, cumin, and whole red chilies.
Combine the two. Once everything is coated with the oil and fried, add the bagaar to the black masoor daal and cover the pot. Let the daal infuse with the oil, for about 2 minutes and then garnish with the cilantro and lemon juice and serve immediately.
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Storage
Fridge: This kali masoor daal can be kept in the fridge in an airtight container for up to 5 days and frozen for up to three months.
Freezer: If you plan on freezing the daal, leave the tempering for just before serving it.
Reheat: Defrost the daal and then reheat it on the stovetop or microwave. Add up to 1/4 cup water to adjust the consistency to your liking.
What to eat with kali masoor daal
Black masoor daal is traditionally eaten with roti (flatbread), naan, and even white rice, with pickled carrots as a condiment. To keep it low-carb, swap the white rice for cauliflower rice.
More vegetarian sides to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback, and the recipe rating helps others find this recipe!
This recipe was originally shared in October 2016 but has been updated with new information, recipe tweaks, and pictures for your benefit.
Black Masoor Daal (Kaali Masoor Daal)
Ingredients
- 1 cup kala masoor lentils
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp salt or to taste
Tadka/bagaar
- 3 tbsp neutral oil or ghee I like avocado oil
- 1/2 white onion sliced (optional)
- 2 cloves garlic sliced thin
- curry leaves
- 1 teaspoon whole cumin
- 6 whole red chlies
- 1 tomato chopped optional
Garnish
- cilantro
- lemon juice
Instructions
- Presoak the lentils for 30 minutes or overnight.
- Rinse the lentils and add them with 3 cups of water to a medium-sized pot. Season with red chili powder, turmeric, and salt. Cover the pot and bring the lentils to a boil. Once boiled, lower the heat to a simmer and cook the lentils further for about 20-30 minutes. Cover the pot but leave the lid slightly ajar. At the 20-minute mark, check to see if the lentils have lost their bite. Use your index finger and thumb to check. You can mash the lentils with the back of your spoon against the side of the pot to make for a creamier texture. At this point you also want to check the salt and decide the consistency of the daal you prefer.
- In a small pan on medium-high heat, heat the oil until it starts to shimmer. Lower the heat to medium. First, add the fresh ingredients: sliced onions (if using) and fry until they are golden brown. Next, add the sliced garlic and let it get golden brown as well. Then add the tomatoes (if using) and let them get soft for about 3 minutes. Then add the curry leaves, cumin, and whole red chilies. Keep a watch on the pan as the ingredients can burn pretty fast, especially if you're not adding tomatoes, there will be very little moisture in the pan thus leading to burning.
- Once everything is coated with the oil and fried, add the tadka to the black masoor daal and cover the pot. Let the daal infuse with the tadka for about 2 minutes. Garnish with the cilantro and lemon juice and serve immediately.
Notes
- Pre-soak the brown lentils for faster cooking time.
- Use a combination of oil and ghee or just ghee to temper the daal for an authentic taste.
- Keep an eye on the tadka and stir constantly while adding the ingredients, as they can burn easily on high heat. Lower the heat slightly if there is too much oil splattering, and take care.
Nutrition
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