Wash and soak the kali daal for sometime. Take 1 litre water add daal to it.give boil on high heat, remove scums from top when boiled. Lowered the heat and let it cook till gets tender on medium heat. Add Red chilli, Termuric, ginger paste. Soak Imli in water and remove seeds. Add this thick pulp in daal. Stir in between to avoid sticking. Mash some daal also eithr with help of spoon or masher. When daal gets soft, thick and ghulli mili state add salt. Add 1-2 glass water according to need.

Wash and soak rice according to rice type. Boil water with 2 tsp salt, black pepper, cinnamon, zeera. Add rice to water and boil till tender according to need. Strain the rice. Keep on dam on low flame.

When daal is mixed well. Add green chillies and mint leaves. Prepare bhagar. Heat oil in a pan. Add chop garlic, sabut lal mirch when garlic turns golden add zeera and quickly add bhagar to daal. Cover the daal till serving. Serve kali daal chawal with acchar, papar or sirky wali piyaz. It's summer's favourite lunch.Enjoy