Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Kali Dal with Basmati Rice

Traditional 23. Kali Dal with Basmati Rice recipe

🧺 Ingredients

• ½ cup kali dal (whole black lentils, urad dal)
• ½ cup masoor dal (red lentils), soaked 30 mins
• 3 cups water
• 1 tbsp ghee
• ½ tsp cumin seeds
• 1 medium onion (100g), finely sliced
• 1 inch ginger, grated
• 1-2 green chillies, slit
• 1 tsp garam masala
• ½ tsp kashmiri red chilli powder
• Salt to taste
• Coriander leaves for garnish
• 150g basmati rice
• 300ml water
• ½ tsp salt
• 1 tbsp ghee

👩‍🍳 How to make Kali Dal with Basmati Rice

1. Soak kali dal (optional, improves cooking): Soak kali dal 4-6 hours for easier cooking (can skip if using split form).
2. Pressure cook (4 whistles, high heat): Drain kali dal, add masoor dal (already soaked), add 3 cups water, pressure cook 4 whistles until both dals are soft.
3. Heat ghee (1 min, medium heat): Add cumin seeds, allow to splutter.
4. Sauté onion (3 mins, medium heat): Add sliced onion, cook until golden brown and crispy.
5. Reserve onion (1 min, room temp): Remove half the crispy onion for garnish, keep remaining in pan.
6. Add aromatics (1 min, medium heat): Add ginger and green chillies, cook briefly.
7. Add dal (1 min, medium heat): Pour cooked dal into pan, add garam masala, chilli powder, salt, stir well.
8. Simmer (3-5 mins, low heat): Simmer uncovered for 3-5 minutes. Dal should have thick, creamy consistency.
9. Garnish (1 min, room temp): Top with reserved crispy onion and coriander leaves, drizzle extra ghee.
10. Rinse rice (2 mins, cold water): Rinse basmati rice 2-3 times until water runs clear.
11. Heat ghee (1 min, medium heat): Add ghee in pot.
12. Add rice (1 min, medium heat): Add rinsed rice, toast briefly (1 min).
13. Add water (30 secs, medium heat): Add water and salt, bring to boil.
14. Rest (5 mins, room temp): Remove from heat, rest 5 minutes covered before fluffing with fork.

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