Kullu Kaali Dal
Whole black urad simmered for hours with ghee and simple spices until creamy, a warming winter dal from Kullu valley homes.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 11 g
- carbs
- 26 g
- fibre
- 8 g
- protein
- 14 g
- calories
- 250 kcal
Instructions
- 1
Boil the soaked urad dal (black lentils) with turmeric and enough water. Cook for about 40-45 minutes until soft.
- 2
Heat ghee (clarified butter) in a heavy pot. Add the cumin seeds and sizzle them gently.
- 3
Add the onion. Fry until it turns golden brown.
- 4
Add the garlic-ginger paste. Cook until it smells fragrant.
- 5
Add the tomato. Cook until it turns soft and mushy.
- 6
Add the red chilli powder. Stir in the boiled dal along with its cooking liquid.
- 7
Simmer on low heat for 30-40 minutes. Stir occasionally until it becomes thick and creamy.
- 8
Season with salt. Stir in a spoon of extra ghee before serving.
Chef's tips
The longer this dal simmers on low heat, the creamier and more flavourful it becomes. Do not rush the cooking process.
Ingredient substitutions
- whole urad dal → split urad dal with skin
Storage
Refrigerate for up to 3 days.
Reheating
Reheat on low flame with a splash of water, stirring often.
Common mistakes to avoid
- •Cooking on high heat, which can burn and scorch the dal at the bottom of the pot.
Serving suggestions
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