Punjabi Style Kali Udad Dal — Ek Baar Banaoge Toh Roz Mangoge!

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

Soak kali udad dal overnight or for at least 2-3 hours.

Do not discard the skin of the dal as it contains fiber; use it whole.

Chop onion and garlic; sauté garlic until golden brown.

Add chopped onion to the pan and cook until golden.

Add half a teaspoon of turmeric powder and red chili powder to the mixture.

Add chopped tomatoes and salt to taste; use white salt instead of pink salt.

Add soaked dal to the pan after draining it.

Pour in 2 cups of water; bring to a boil on high heat.

Once boiling, reduce heat and let it simmer, allowing for 4-5 whistles in the pressure cooker.

After cooking, let the pressure release naturally before opening the cooker.

Optionally, temper with ghee before serving; serve with roti or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens