Black Lentil Dal

Black Lentil Dal


11 people made this

About this recipe: This dal uses split black lentils and is somewhat thicker and heavier than other dals. It's perfect when eaten on a very cold day. Serve with chapattis and a side salad.


Serves: 4 

  • 225g split black lentils (urad dal)
  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 4 green chillies, cut into large chunks
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 250ml water
  • salt to taste
  • 1 large tomato, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 4 tablespoons chopped fresh coriander

Prep:10min  ›  Cook:45min  ›  Extra time:4hr  ›  Ready in:4hr55min 

  1. Place the lentils into a large container and cover with several centimetres of cold water; let soak 4 hours to overnight. Drain and rinse.
  2. Heat the oil in a heavy-bottomed saucepan over medium heat; cook the onion, green chillies, garlic and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 250ml water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the coriander to serve.

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