Black Daal Food

BLACK DAAL

Black Daal image

This recipe for black daal is courtesy of actor Anil Kapoor -- it's a family favorite.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 16

Ingredients

1 cup split urad dal (black lentils)
2 large onions, thinly sliced
2 green Serrano chiles, halved lengthwise
Pinch of asafetida
Coarse salt
2 tablespoons vegetable oil
2 large tomatoes, chopped
1 (2-inch) piece fresh peeled ginger, juilienned
1 tablespoon minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon Kashmiri red chili powder
1/2 cup heavy cream, whisked
2 tablespoons Ghee
1 teaspoon cumin seeds
Naan, for serving

Steps:

Place lentils in a large bowl. Cover with water and let stand overnight.
Drain lentils and add to a large saucepan along with 3 cups water, 1 sliced onion, chiles, and asafetida; season with salt and bring to a boil over high heat. Cook until lentils are very tender, about 30 minutes.
In a large skillet, heat oil over medium-high heat. Add remaining onion and cook, stirring, until soft. Add ginger and garlic; cook, stirring, for 1 minute. Add tomatoes, coriander, ground cumin, and chili powder. Cook, stirring, until tomatoes are softened and mixture is fragrant, about 5 minutes.
Drain lentils, reserving cooking water. Add lentils to skillet along with enough of the reserved cooking water to make a thick gravy-like consistency. Let simmer about 10 minutes. Stir in heavy cream until well combined; remove from heat.
In a small saucepan, heat ghee until hot. Carefully add cumin seeds and cook until they stop popping. Carefully pour mixture over lentils (it will sizzle) and mix to combine. Serve immediately with naan.

More about "black daal food"

Soak the urad daal (black lentils) in a bowl of water overnight. Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida, and salt to taste till they are very tender. Set aside. In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for 1 minute.
From thespruceeats.com

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300g whole black urad daal; 12g garlic paste (roughly 4 cloves)10g ginger paste (roughly 1 heaped tablespoon)70g tomato purée; 8g fine sea salt; ⅔ tsp deggi mirch chilli powder (or ⅓ tsp normal chilli powder)⅓ tsp garam masala; 90g unsalted butter; 90ml double cream; Method. If possible, soak 300g of urad daal …
From hotcooking.co.uk

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