Kali Dal



The first time I made this, about a year ago it was dreadful and went in the bin. I since found out that there’s a knack to it, and I had followed a dodgy recipe. This one is great! If you’re wondering what kind of things to have alongside this dish then try one of my other curries – it’ll go especially nice with lamb, or indeed fish.


250g black lentils
1 onion (chopped)
2 garlic cloves (chopped)
2 teaspoons ginger (finely grated)
1 green chili (finely chopped)
1/2 cup vegetable oil
2 tablespoons cumin powder
1 tablespoon coriander powder
2 teaspoons salt
3 tablespoons garama masala
125ml cream
fresh coriander (garnish)
1 tomato (chopped – garnish)

Put the lentils in 2 pints of water and bring to the boil. Simmer gently for 1 hour until they soften. Drain, but reserve the liquid.
In a food processor or with a hand held blender, blend the onion, garlic, ginger and chili into a paste. Heat the oil in a large pan over a medium heat and fry the paste for 4-5 minutes until it browns slightly. Add the cumin and coriander and fry for 2 more minutes. Add the dal, salt, chili powder and garam masala and 1 1/2 cups of the cooking liquid. Bring to the boil, reduce the heat and simmer for 10-12 minutes. Add the cream and simmer for another 1-2 minutes to heat.

Sprinkle the fresh coriander and tomato and serve with another of my lovely curries.

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