"Kaali Dal", Amma's way!

I love Dal (दाल) / (Lentils) , it is my staple. But for years I have been petrified of cooking Dal, simply because I could not cook it right.!

Finally this year, I was able to overcome my fears, because the truth is I cannot hold up a candle to my mother's shadow.. so instead of trying to do this perfectly, I am giving you my Dal, true to Amma's style!

Ingredients:-
Kaali Urad Dal (Black Lentils or Split Urad with husk) 2 cups
Water (3 * Dal qty = 6 cups, but I measure by sight - make it as thick / soupy as you like)
Green chillies - 1 / 2 / to taste
Turmeric 1 tbsp
Ginger 1 tbsp (Peeled, finely chopped)
Garlic 1 tbsp (Peeled, finely chopped)
Cumin seeds 1 tbsp
Ghee 2 tbsps (or olive oil as a vegan alternative)
Red dry chillies whole 2 /3 / to taste
Red Onion one-half, thinly sliced
Red chilli powder 1tsp / to taste
Bay Leaf 1
Garam Masala  - one pinch
Salt - to taste
Fresh Cilantro / Coriander to garnish

Method:-
1. Cook Dal -

Measure and wash dal in a pressure cooker. Wash thoroughly until the water is clear.

Add water and bring to a boil. Once it begins to boil. it will foam on the top. Scrape the layer of foam off with a large spoon and discard.

Add ginger, garlic, green chillies, turmeric and salt to taste. Close the pressure cooker lid and let simmer on medium flame for 15-18 minutes.










During this time, keep the pressure cooker locked. Once the time has elapsed, and you turn off the burner, blow the whistle 6-7 times by turning the knob to "whistle" -

Once the dal is cooked set aside. It would look in consistency something like this - water and dal are one! :)

2. Make Tadka

In a separate pan (iron skillet or non stick), heat oil / ghee. Add cumin seeds. When they begin to swell up and pop, add dry red chillies and bay leaf. When it browns add sliced onions and cook onions until browned. Add Red chilli powder and Garam masala and cook for one minute.

3. Incorporate

Ladle cooked Dal into the pan with the spice mixture (we call this mixture "tadka") Be very careful as the pan will sizzle and perhaps splash a little so add 2 big ladles quickly to cover the surface of the pan. Pull all the spices, onions into the Dal and pour the mixture back into the entire cooked dal and incorporate. You can close the cooker lid and allow this to cook for another 5 minutes for the flavors to blend or just bring to a boil on the open flame.

Garnish with freshly chopped cilantro leaves before serving with hot roti's / bread / rice / naan!