Reviews (2) Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 04/02/2009 We had this for dinner tonight and it was absolutely delicious! It will be a family favourite from now on. I soaked my urad dal for 24 hours, but still had to cook it for longer than 30 minutes, and with more than 3 cups of water to get it to a tender state. Martha Stewart Member Rating: Unrated 04/01/2009 THANK YOU for this recipe!!! I have been looking for one like this for a couple of years; I have all of the ingredients in my cupboard. Loved the guest.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4131_040109_blackdaal.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4131_040109_blackdaal.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4131_040109_blackdaal.jpg
4131_040109_blackdaal.jpg
Ingredients
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
Directions
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.
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/02/2009 We had this for dinner tonight and it was absolutely delicious! It will be a family favourite from now on. I soaked my urad dal for 24 hours, but still had to cook it for longer than 30 minutes, and with more than 3 cups of water to get it to a tender state. Martha Stewart Member Rating: Unrated 04/01/2009 THANK YOU for this recipe!!! I have been looking for one like this for a couple of years; I have all of the ingredients in my cupboard. Loved the guest.
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/02/2009 We had this for dinner tonight and it was absolutely delicious! It will be a family favourite from now on. I soaked my urad dal for 24 hours, but still had to cook it for longer than 30 minutes, and with more than 3 cups of water to get it to a tender state. Martha Stewart Member Rating: Unrated 04/01/2009 THANK YOU for this recipe!!! I have been looking for one like this for a couple of years; I have all of the ingredients in my cupboard. Loved the guest.Martha Stewart Member
Rating: Unrated 04/02/2009
We had this for dinner tonight and it was absolutely delicious! It will be a family favourite from now on. I soaked my urad dal for 24 hours, but still had to cook it for longer than 30 minutes, and with more than 3 cups of water to get it to a tender state.
Rating: Unrated
Rating: Unrated 04/01/2009
THANK YOU for this recipe!!! I have been looking for one like this for a couple of years; I have all of the ingredients in my cupboard. Loved the guest.
All Reviews for Black Daal
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black Daal
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
