Kali Daal

Name: Kali Daal
Total time: 3600 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 glass kali daal; 1 tbsp lal mirch powder; 1 tsp salt (to taste); 1 tsp adrak paste; Water as required; 2 whole slit green chillies; 1 sprig mint leaves; 1/2 cup oil; 6-7 Sabit lal mirch; 1/2 tsp zeera; 3-4 sabit lehsan

Kashaf Khan @kashafkhan11

#WEARETOGETHER Kali Daal defined my childhood, and brings back so many fond memories. I love having it as a plain lentil soup, or with rice.

Kashaf Khan @kashafkhan11

#WEARETOGETHER Kali Daal defined my childhood, and brings back so many fond memories. I love having it as a plain lentil soup, or with rice.

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Ingredients

1 hr

4 servings

1 glasskali daal
1 tbsplal mirch powder
1 tspsalt (to taste)
1 tspadrak paste
Water as required
2whole slit green chillies
1 sprigmint leaves
for bhagaar
1/2 cupoil
6-7Sabit lal mirch
1/2 tspzeera
3-4sabit lehsan

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Steps

1 hr

1

Wash and soak daal.
2

Put water to boil and add daal to pot. When it starts to boil, drain the water, and then fill up fresh water in the pot. Boil daal again.
3

Repeat this for 3 times. This is called "shamshu" process in my family. Daal is almost tender.
4

After discarding water 3 times, add fresh water, and spices. Boil daal and let it cook over medium heat until flavour develops.
5

Mash the daal with a masher a wooden spoon to make the broth well mixed. Adjust water according to your favoured consistency. Add whole slit green chillies. Add mint leaves. Let it simmer.
6

For bhagaar, heat oil in a pan. Add zeera and whole garlic cloves. Add sabit red chillies. Let it fry for 30 seconds. Add to daal and cover the pot.
7

Serve as a soup or with rice. Enjoy!