Kali Dal Maharashtra Black Lentil Overnight

Method

1. 1

   Pressure cook the soaked dal: Drain soaked black dal (and rajma if using). Pressure cook with 3 cups water on high until first whistle, then medium for 12 to 15 whistles. The dal must be very, very soft — each grain should mash between fingers with no resistance.

2. 2

   Check: If not fully soft, pressure cook 5 more whistles. The slow-cooking of this dal is its defining characteristic.

3. 3

   Heat ghee: Heat 4 tbsp ghee in a heavy pot. Add cumin seeds and bay leaf.

4. 4

   Cook onion: Add onion. Cook 10 minutes until golden.

5. 5

   Add ginger and garlic: Cook 2 minutes.

6. 6

   Add blended tomato: Add smooth tomato puree. Cook 10 to 12 minutes until very thick and ghee separates.

7. 7

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

8. 8

   Add the cooked dal: Pour in the pressure-cooked dal with all its cooking water. Stir. The dal will be very thick.

9. 9

   Slow simmer 30 to 40 minutes: This is the key step. Cook on very low heat, stirring every 5 minutes, for 30 to 40 minutes. As it cooks, the dal becomes progressively creamier and the starch from the broken lentil skins thickens the pot. Add water in small amounts if too thick.

10. 10

    Finish: Add salt, garam masala and the finishing 2 tbsp ghee. Stir. The dal should be very dark, very creamy and deeply flavoured. Serve with bhakri or roti.

11. 11

    Note: The black urad dal preparation of Maharashtra is distinct from the Punjabi dal makhani in that it uses ghee throughout rather than butter-cream, and the cooking is done entirely on the stovetop rather than in a tandoor or oven. In rural Maharashtra, this dal was traditionally cooked overnight in an earthen pot over the dying embers of the hearth — the residual heat slowly transforming the soaked dal into a creamy, concentrated preparation by morning.