Black Lentils Daal | Kaalo Daal Recipe | Nepali Cuisines | GeetaSharmaHomeStyleCookingRecipes

black lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are often less expensive and provide a similar texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while enhancing flavor.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper reduces heat and is more accessible.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley offers a fresh taste with lower allergenic potential.

Clean 2 cups of whole black lentils thoroughly and soak them overnight (at least 8 hours).

In a pressure cooker, add the soaked black lentils, 1 teaspoon turmeric powder, salt as required, and 1 teaspoon ghee.

Add 6 cups of water for the 2 cups of lentils.

Pressure cook until there are 6 whistles, then turn off the gas.

After the pressure is gone, open the pressure cooker and check if the dal is cooked properly.

In a medium heat karai, heat 2 teaspoons of ghee for tempering.

Add 1 teaspoon of the mixed whole spices (cumin, nigella, fenugreek seed, fennel seed, carom seed, coriander seeds) to the hot ghee along with whole dry chilies and stir until it starts spluttering.

Add 2 teaspoons of jimbo (Himalayan herbs) to the tempering and stir again.

Finally, add 2 teaspoons of minced ginger to the tempering and mix well.

Add the cooked dal into the tempering and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary