Khalo Dal

by Tarla Dalal

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Black lentil with the skin on has a really rustic flavour and richer aroma compared to the skinless, polished varieties. Understandably, a dal prepared with chilkewali urad dal also has a really rich flavour, aroma and texture. Khalo Dal is one such preparation, in Bengali style. Here, the urad is flavoured quite simply with ginger, garlic and onions – three most common ingredients generally available in all kitchens! It is made with minimum oil, to suit diabetics and weight watchers, and despite its simplicity it has an irresistible flavour that makes you crave for more when served with hot, fluffy Phulkas or satiating rotis.

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Khalo Dal recipe - How to make Khalo Dal

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Soaking time: 1 hour Preparation Time: 10 mins Cooking Time: 16 mins Total Time: 861 hours 26 minutes Makes 4 servings
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Ingredients

3/4 cup chilkewali urad dal (spit black gram with skin) , soaked for 1 hour and drained
1/4 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
1 tbsp sliced garlic (lehsun)
1/2 cup finely chopped onions
1/2 tsp ginger (adrak) paste

Method

Combine the urad dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whisltes.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan, add the garlic and saute on a meium flame for 1 minute.
Add the onions and saute on a medium flame for another 1 to 2 minutes.
Add the ginger paste and the cooked dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot.