Kali dal/dhal, Urad dal/dhal dhuli or black gram dal lentil.
Each lentil has a taste of its own and so goes for this one. It is considered a little heavy on the tummy so becomes an occasional treat. When it comes to preparing a menu for special occasions Kali Urad Dal/Dhal can be a worthy inclusion, especially if cooking for vegetarian guests.
The preparation method of this lentil is similar to all other Indian lentils. However, the boiling and tempering play a significant role in bringing out its true taste. Boiling here does NOT refer to the cooking process in the pressure cooker.
Over these years of cooking I have realised that the pressure cooker merely ‘cooks’ the food, especially lentils. The ‘post-pressure cooker’ boiling is very important is bringing out the real taste of the dish.
The tempering is done with garlic and ghee, or clarified butter. Please DO NOT replace the ghee with oil. The ghee is essential to get the authentic taste of Kali Urad Dal/Dhal. Besides, a little bit of ghee is good for the health. The half teaspoon of ghee to serve is optional but add it if you want your dal/dhal to taste the best. 🙂
Urad dal dhuli or the split black gram is easily available at all Indian grocery stores.