Black Masoor Daal (Kaali Masoor Daal)
This aromatic, spicy lentil curry is delicious, bursting with flavor and packed with nutrition. Great as a side or even a main for your meatless Monday dinner!
Servings: 4
Calories: 278kcal
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
Nutrition facts are calculated using an online tool and are estimates.
- 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
Calories: 278kcal | Carbohydrates: 32g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 742mg | Potassium: 265mg | Fiber: 12g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 6mg
