Kalo Dal Tarkari
A rich and flavorful black lentil curry, often served as a side dish (tarkari) to complement rice or other main courses. It's a staple in Nepali cuisine, known for its earthy taste and nutritional benefits.
🧂 Ingredients
- 1 cup Black lentils (Kalo Dal)(rinsed and soaked for at least 2 hours)
- 3 cups Water
- 2 tbsp Ghee or Oil
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida (Hing)
- 3 cloves Garlic(finely chopped)
- 1 inch piece Ginger(grated)
- 1-2 Green chilies(slit)
- 1/2 tsp Turmeric powder
- to taste Salt
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Drain the soaked black lentils and place them in a pot with 3 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes, or until the lentils are very soft and cooked through.
💡 Tip: You can also use a pressure cooker for faster cooking (about 3-4 whistles). - 2
While the lentils are cooking, prepare the tempering (tarka). Heat ghee or oil in a small pan over medium heat.
- 3
Add cumin seeds and mustard seeds. Let them splutter. Then add asafoetida, chopped garlic, grated ginger, and slit green chilies. Sauté for about 1-2 minutes until the garlic turns golden and fragrant.
💡 Tip: Be careful not to burn the garlic. - 4
Stir in the turmeric powder and cook for a few seconds.
- 5
Pour this tempering mixture over the cooked lentils. Add salt to taste. Stir well to combine.
💡 Tip: Mash some of the lentils with the back of your spoon to thicken the curry. - 6
Simmer for another 5-10 minutes on low heat to allow the flavors to meld.
- 7
Garnish with fresh chopped cilantro before serving.
💡 Tip: Serve hot with rice, roti, or dhido.
💡 Pro Tips
- ✓Soaking the lentils is essential for even cooking and easier digestion.
- ✓Adjust the consistency by adding more or less water.
- ✓The tempering (tarka) is key to the flavor of this dish.
🔄 Variations
- Add a pinch of garam masala for extra warmth.
- Some variations include a small amount of tomato puree in the tempering.