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kaali daal

Kaali Daal

Kaali Daal also known as Maa ki Daal is a delicious and healthy recipe made with black gram lentils.
Course Main
Cuisine Pakistani, Pakistani/Indian
Prep Time 2 hours
Cook Time 1 hour
Servings 6
Calories 172kcal


For the Kaali Daal

  • 1 cup black gram lentils also known as sabot masoor ki daal
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 teaspoons of garlic paste

For the Tadka (Tempering)

  • 3 tablespoons oil for the tadka aka tempering
  • 2 garlic cloves thinly sliced
  • 1 small onion thinly sliced


For the Kaali Daal

  • Wash the lentils and soak for 2 hours. Drain the water in which the lentils were soaked.
  • Transfer the lentils to a pot and add about 3-4 cups water. The water level should be just above the lentils.
  • Add the spices (red chilli powder, turmeric powder, coriander powder, salt and garlic paste).
  • Cook the lentils on medium low heat, until tender and cooked through, while occasionally stirring. This will take about an hour.
  • Once the lentils are cooked, you can mash them a little bit with a wooden spoon, or using a hand blender, pulse a couple times. This will make the kaali daal creamy.

For the Tadka (Tempering)

  • Heat oil in a small fry pan, and add the onions. Fry for a 1-2 minutes until light golden, and then add the sliced garlic cloves. Fry for another 30 seconds or so, and then pour over the tadka onto the prepared daal.


Calories: 172kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 27mg | Fiber: 7g | Sugar: 1g | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg